Title: Tamari Almonds
Categories: Tested, Bryan's, Vac seal
Yield: 2 7 oz bags
3 tb Tamari soy sauce
1 1/2 tb Vegetable oil
1/4 ts Cayenne pepper
3/4 ts Salt
4 c About 1 1/4 lb whole
Unblanced almonds
In large bowl, combine the tamari, oil, cayenne and salt. Mix well.
Stir in the almonds and stir to coat well. Let sit 1 hour, stirring
every 15 minutes.
Preheat oven to 300 degrees. With slotted spoon, remove the almonds
from the bowl and spread on a foil lined baking sheet in a single
layer. Discard any remaining marinade.
Bake 30 minutes, removing baking sheet from oven every 5 minutes or
so and tossing the almonds with a spatula. Shake pan to help
distribute almonds evenly.
When done the almonds will be somewhat dry and crusty looking and
have a dark coating, BUT they should not be burnt.
Spoon almonds into another baking sheet or onto a few plates to let
them cool completely.
Store in airtight container (or vac. seal)
Original directions baked almonds for 20 minutes, but I felt I had to
extend that time since my almonds were still wet looking. The
additional time worked to make almonds crus ty looking.
Tested 3/9/11.
Nice crunch - slight soy taste with a tad of kick.
