When our local bulk foods store introduced tamari almonds as a new product, they offered it at a sale price and so, naturally, I bought some. Frank and I both liked them, but when I went back for more, the introductory offer was over, and plain, raw almonds were on sale, instead. Well.
These are so easy to make, and so good! Here’s how it’s done:
1 lb shelled, raw almonds
1/3 cup tamari sauce (or soy sauce)
kosher salt to taste (optional)
Place the almonds in a bowl and pour tamari sauce over them. Mix it around well, and let stand for at least several hours (I left them overnight). Stir occasionally.
Preheat oven to 350F.
Scoop almonds out of the bowl with a slotted spoon (maybe even a runcible spoon, if you’re a fan of The Owl and the Pussycat, or know a Dolomphious Duck) and spread them evenly on a cookie sheet. Reserve the remaining tamari sauce. Bake for 10 minutes.
Remove from the oven, and shake them up to keep them from sticking to the sheet. Sprinkle the remaining tamari sauce over the almonds and return to the oven for a further nine to ten minutes.
Let the almonds cool on the cookie sheet and if you like, toss with a little kosher or other coarse salt. (Good luck with the letting them cool bit; I discovered that they taste pretty nice warm, too!)