Sunday, October 3, 2010
These have a great brittle-like, salty crunch. Unlike tamari almonds, these ones are glazed, not dusted, with flavoring. The recipe comes from a book called Party Nuts by Sally Sampson. It has 50 recipes for all different types of nuts, different spices, salty, sweet, you name it. There is something for everyone in this book. My favorites so far are the peppered candied walnuts, vanilla walnuts and shellacked balsamic pecans. Yum!
Nuts make great gifts. Package them up in a pretty cellophane bag tied with a bow and a cute little gift card and you're good to go! I will probably be doing this for Christmas gifts this year. Fast, beautiful, tasty and best of all: easily prepared ahead of time. Better yet, you could give a copy of this book (Only about $10 at Amazon) with a gift bag of nuts. Trust me, you'll have some happy recipients.
I am submitting this recipe to brenda's canadian kitchen for Cookbook Sundays :)
Soy-Glazed [Tamari] Almonds
Makes 2 cups | adapted from Party Nuts
2 cups raw almonds (original recipe calls for walnuts)
1/4 cup tamari or soy sauce
1 tbsp butter, melted
2 tbsp sugar
1. Preheat oven to 300 degrees F. Line baking sheet with parchment. Place all ingredients in a bowl and toss until nuts are well coated.
2. Transfer nuts to prepared sheet in a single layer. Bake, stirring occasionally, for 20-35 minutes, until nuts are toasted and the glazes has caramellized on the nuts. Be careful not to burn them.
3. Remove from oven and immediately loosen nuts with a spatula then set aside to cool before serving.