John Myers
Ingredients for 1 servings:
- 250 g almonds, whole, peeled or unpeeled
- 50 ml tamari sauce
- 1 dashes sesame oil, optional
Instructions
Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
with gluten-free soy sauce, also available with cashew nuts, sunflower seeds or hazelnuts
Preheat the oven to 160°C (top/bottom heat). Spread the almonds evenly on a baking sheet, using parchment paper as a base. Roast the almonds in the oven for 10 minutes. Remove the sheet from the oven, turn the almonds over, and roast for another 10 minutes. After 8 minutes, I usually remove an almond, cut it in half, and check the color inside. If it’s light golden brown, the roasting is perfect. Remove the sheet from the oven and leave it on. Place the hot almonds in a bowl, pour the tamari sauce over them, and mix well with the almonds using a spoon. The liquid in the sauce will evaporate due to the heat, coating the almonds with the concentrated sauce and flavoring them. Mix until the liquid is almost completely evaporated. Finally, drizzle a splash of sesame oil over the almonds and mix briefly again. Taste the almonds and add a little more oil or sauce if necessary. This is usually unnecessary. Spread the almonds again on the baking sheet, return them to the oven, and turn it off. Let the almonds dry in the residual heat for another 10 minutes. It’s a good idea to leave the oven door slightly ajar so that any residual moisture can escape. Store the almonds in a tin or screw-top jar, or eat them immediately. The almonds are great as a snack, delicious with a glass of wine, sprinkled over a salad, or even chopped into a veggie burger. I prefer unpeeled almonds. I sometimes add a few cashews, too. You can also add dried cranberries for a good trail mix.
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