Tamari Almonds
By America's Test KitchenPublished on April 20, 2012
Time
1½ hours, plus 1 hour cooling
Yield
Serves 16 (Makes 4 cups)
Ingredients
Before You Begin
Although this recipe requires more effort than others for tamari almonds (the almonds get bathed in a seasoned tamari mixture four times), the flavor penetrates, yielding especially tasty nuts. Be sure to use low-sodium tamari or the nuts will be too salty. Tamari is a darker, thicker version of soy sauce that is traditionally made without wheat.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- Toss all ingredients together in bowl until thoroughly combined. Drain almonds in colander set over second bowl, shaking to remove excess liquid; reserve liquid. Transfer almonds to prepared baking sheet, spread into even layer, and bake for 15 minutes.
- Remove almonds from oven and repeat process of tossing with reserved liquid, draining, and baking three more times (baking 15 minutes for each of next 2 rounds and 8 to 10 minutes, until deep mahogany, for final round).
- Cool almonds to room temperature, about 1 hour. Serve immediately or store in airtight container at room temperature for up to 1 week.
Time
1½ hours, plus 1 hour coolingYield
Serves 16 (Makes 4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Most recipes for these salty, crunchy almonds dunk the nuts in tamari once. We dunk and bake several times for almonds that are deeply toasted and seasoned with a dark, rich coating.
Before You Begin
Although this recipe requires more effort than others for tamari almonds (the almonds get bathed in a seasoned tamari mixture four times), the flavor penetrates, yielding especially tasty nuts. Be sure to use low-sodium tamari or the nuts will be too salty. Tamari is a darker, thicker version of soy sauce that is traditionally made without wheat.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
- Toss all ingredients together in bowl until thoroughly combined. Drain almonds in colander set over second bowl, shaking to remove excess liquid; reserve liquid. Transfer almonds to prepared baking sheet, spread into even layer, and bake for 15 minutes.
- Remove almonds from oven and repeat process of tossing with reserved liquid, draining, and baking three more times (baking 15 minutes for each of next 2 rounds and 8 to 10 minutes, until deep mahogany, for final round).
- Cool almonds to room temperature, about 1 hour. Serve immediately or store in airtight container at room temperature for up to 1 week.
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