Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tamari Almonds
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- #46735
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound plain raw almonds
1/4 cup tamari sauce, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons tamari sauce, divided use
directions
Preheat the oven to 350 degrees F.
In a large mixing bowl, sprinkle the almonds with 1/4 cup of the tamari sauce and mix until thoroughly covered. Spread the nuts in a single layer on an 11-by-17-inch baking sheet (jelly roll pan). Reserve any extra sauce in the bowl, it will be used.
Bake, uncovered, 10 minutes. Remove the pan from the oven and carefully scrape the nuts back into the same mixing bowl. Set the pan aside. Sprinkle the nuts with the remaining 2 tablespoons of tamari sauce and stir well.
Spread the nuts again onto the same pan and continue baking until the almonds are toasted and dry, about 9 to 10 minutes more. Remove the pan from the oven and let the nuts cool to room temperature, about 20 minutes.
Store them at room temperature in an airtight container, preferably a tin or glass jar, for up to 3 weeks.
added by
02food1975
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 21, 2006
I love tamari almonds but have never made them before. These were very easy to do, a bit salty, but perhaps that was the brand of tamari I was using.