Is is possible that Christmas is behind us and a new year is just a day away? Where does the time go? For all those who celebrated, I hope your day was merry. I hosted breakfast at our house and then we joined my husband’s side of the family for dinner. Since then, we’ve been enjoying some unplugged time with family and friends. And the sun actually came out here for the first time in weeks! That alone was reason to celebrate and take a few long walks with our dog, Angus. (Who is making his Fountain Avenue Kitchen debut, below.)
Amidst all the cookies, I’ve been munching on a lot of tamari almonds recently, so I figured it was time to take a picture and share the recipe. I first bought a bag of tamari almonds years ago and thought they were The. Best. Thing. Ever. When I realized how easy they were to make, I was delighted. These flavorful bites offer a satisfying crunch and a hint of saltiness while providing all the benefits of heart healthy almonds: protein, fiber, magnesium, Vitamin E, copper, and good-for-you mono- and polyunsaturated fats, and more.
I’m not saying these will make potato chips obsolete, but they definitely satisfy when the craving for something salty strikes. They also make a simple yet special appetizer to put out when company arrives.
Wishing you a happy, healthy New Year!
- 2 cups almonds
- 3 tablespoons low-sodium tamari
- Optional: 1/8 teaspoon kosher salt (see notes)
- Preheat the oven to 325 degrees F. Spread the plain almonds in a single layer on a baking sheet lined with parchment paper and bake until lightly toasted, 8-10 minutes. Remove from the oven but keep the oven on.
- Transfer the hot almonds to a bowl and drizzle the tamari sauce overtop. Stir to evenly coat.
- Spread the almonds in an even layer on the same parchment-lined baking sheet. Bake for 5 minutes, and then stir the almonds. Return to the oven for a couple minutes more (2-5 depending on the oven) or until the almonds are dry. (A little bit of moisture is fine; this will dry as the almonds cool.) Watch the nuts carefully after the first 5 minutes so they do not burn.
- Remove from the oven and allow to cool completely. The nuts will firm up as they cool. For an optional spicy kick, you may sprinkle the almonds lightly with cayenne pepper while they are still warm.
- As an option, I like to sprinkle 1/4 teaspoon kosher salt over the tamari-coated almonds after they have baked the first five minutes and have been stirred well. This way, a little salt clings to the exterior, adding a nice finishing touch. The tamari does provide a level of saltiness, however, so if you prefer a very lightly salted nut, you may wish to try without first.
Apparently I have never shared a photo of our dog before. So, meet our 10-year-old Springer Spaniel, Angus…gearing up for his walk!