These tangy glazed nuts go perfectly with a glass of sherry.
Recipe information
Yield
makes 2 cups
Ingredients
10 ounces whole shelled almonds (2 cups)
1/4 cup reduced-sodium tamari
3 tablespoons pure maple syrup
Nonstick cooking spray
Preparation
Step 1
Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.
Step 2
In a medium bowl, combine the tamari and maple syrup. Add the almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread the almonds evenly on the sheet.
Step 3
Roast in the oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet and spread out the almonds, separating them so the nuts don’t touch. Let cool before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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