Roasted almonds are a quick, simple snack
Quick and simple snacks that are portable, taste great with ice cold beer, and can be made in a flash are the best kind. These roasted nuts are one of my husband’s favorite snacks during football season. I think he likes how thirsty they make him, providing an excuse to crack open a few beers.
The slight saltiness of the nuts is balanced by the sweetness of the maple syrup. The sweet and savory combination is perfect for fall. And even if you’re not a football fan (I’m not) or a beer drinker, these treats taste just as delicious with a glass of wine. Cheers!
Andrea Bemis is a writer for TheKitchn.com.
Maple-Tamari Roasted Almonds
2 cups raw almonds
3 1⁄2 tablespoons low-sodium tamari
3 tablespoons pure maple syrup
2 tablespoons sesame seeds
Heat the oven to 350 degrees. Spread the almonds out in a single layer on a cookie sheet lined with parchment paper and bake until lightly toasted, for 5 to 7 minutes. Remove them from the oven, but keep the oven on.
In a medium bowl, combine the tamari, maple syrup and sesame seeds. Stir until well combined. Add the almonds to the bowl and toss until they are thoroughly coated with the sauce.
Spread the almonds evenly on the same cookie sheet lined with parchment paper and bake until they turn deep brown, for about 15 minutes, tossing the almonds once halfway through cooking. Remove them from the oven and transfer to a clean baking sheet to cool. Make sure the almonds don’t touch each other while cooling or they will stick together. Store in an airtight container for up to 3 days.
Makes 4 to 6 servings.