3 T Tamari soy sauce
1 1/2 T oil (can be vegetable, wasabi, chili sesame or chili oil)
1/4 t cayenne pepper or more to taste
3/4 t salt
4 cups whole, unblanched almonds (approximately 1 1/4 lbs)
Combine the Tamari, oil, cayenne, and salt in a large bowl. Stir in the almonds and
coat well. Let sit for an hour, stirring often.
Preheat the oven to 300 degrees. With a slotted spoon, remove the almonds from the
bowl and spread on a baking sheet in a single layer. Discard any remaining marinade.
Bake for 20 minutes, removing the baking sheet from the oven every 5 minutes or so
and tossing the almonds with a spatula. When done the almonds will be somewhat dry
and crusty looking and have a dark coating, but they should not be burnt.
Spoon the almonds onto another baking sheet or onto a few plates and let them
cool completely. Store in an airtight container for up to 2 weeks or wrap well
and freeze for up to one month.
My oven runs cool so I cook the nuts at 325 degrees.
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