Spicy Tamari Almonds Recipes

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
• In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread almonds evenly on sheet.
• Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

Steps:

• In slow cooker, combine almonds and cayenne. Place a clean tea towel, folded in half, over top of cooker to absorb moisture. Cover and cook on high for 45 minutes.
• In a small bowl, combine tamari and olive oil. Add to hot almonds and stir to combine.
• Replace tea towel. Cover and cook on high for 90 minutes, until nuts are hot and fragrant, stirring every 30 minutes, replacing the towel each time.
• Sprinkle with salt to taste. Store in an airtight container.

Steps:

• Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
• In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Divide almonds between baking pans, spreading in 1 layer, and bake 15 minutes. Stir together tamari and sugar in a large heatproof bowl until sugar is dissolved. Add hot almonds and stir until coated well. Let stand, stirring occasionally, 5 minutes. Return almonds to baking pans with a slotted spoon, spreading them evenly. Discard any liquid remaining in bowl.
• Bake almonds, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside, about 25 minutes (cut an almond in half to check color).
• Cool almonds completely in pans on racks, stirring occasionally, about 20 minutes, then transfer to an airtight container.

Steps:

• In a slow cooker, combine almonds and cayenne. Place a clean tea towel, folded in half, over the top to absorb moisture. Cover and cook on high for 45 minutes.
• In a small bowl, combine tamari and olive oil. Add to hot almonds and stir thoroughly to combine.
• Replace the tea towel. Cover and cook on high for 90 minutes until nuts are hot and fragrant, stirring every 30 minutes. Season with salt to taste.

Steps:

• Preheat oven to 325°. In a small bowl, combine the first 7 ingredients. In another small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with spice mixture; toss to coat. Spread in a single layer in a greased 15x10x1-in. baking pan. Bake for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.