Tamari Almonds               

 tags (edit): Advance Gourmet Magazine Easy @Vogel Hors dOeuvres  

 

A touch of sugar blended with tamari creates a rich, salty coating for whole almonds. They're ideal for holiday parties -- just set them out in festive dishes and watch them disappear.

Ingredients

6 cups whole almonds with skin (a scant 2 lb)
1/2 cup tamari (wheat-free soy sauce; preferably San-J)
1/2 teaspoon sugar


 

Instructions
 Special equipment: 2 large (17- by 12-inch) shallow baking pans

Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Divide almonds between baking pans, spreading in 1 layer, and bake 15 minutes. Stir together tamari and sugar in a large heatproof bowl until sugar is dissolved. Add hot almonds and stir until coated well. Let stand, stirring occasionally, 5 minutes. Return almonds to baking pans with a slotted spoon, spreading them evenly. Discard any liquid remaining in bowl.

Bake almonds, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside, about 25 minutes (cut an almond in half to check color).

Cool almonds completely in pans on racks, stirring occasionally, about 20 minutes, then transfer to an airtight container.


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Yields: 6 Cups
     Gourmet magazine, December 2006, page 256

 notes:  * Cooled almonds can be divided into small gift bags or jars and tightly sealed.
* Almonds keep in an airtight container at room temperature 2 weeks.
* Salty almonds, big deal. I reduced the recipe to test, and I am glad I didn't waste a full 6 cups of nuts on this ho-hum recipe. Nuts!

Cuisine:  

Main Ingredient:   Almonds