Important: You must be 19 years of age to purchase alcohol.
View Cart

Home and store delivery orders may take longer than normal due to higher order volumes. Shop 10,000+ products online.
Need it sooner? Choose Same-Day Pickup, available now at 190+ stores.

Rosemary-Tamari Roasted Almonds

Early Summer 2002
200203005.jpg
food and drink

BY: Marilyn Bentz-Crowley and Joan Mackie

A perky rosemary and tamari combo raises the flavour of the roasted almonds in an easy-to-prepare nibble.

2 cups (500 mL) natural whole almonds
2 tbsp (25 mL) tamari soy sauce
2 tsp (10 mL) vegetable oil
2 tbsp (25 mL) finely chopped fresh rosemary
1/8 tsp (0.5 mL) coarse salt

1. Preheat oven to 350°F (180°C).

2. Toss almonds with tamari sauce and oil to coat well. Spread out on ungreased baking sheet. Sprinkle with rosemary and salt.

3. Bake 5 minutes, then stir. Return to oven for 5 to 7 minutes or until lightly toasted and fragrant. Cool, then store in an airtight container.

Makes 2 cups (500 mL)

200203005.jpg
food and drink

Rosemary-Tamari Roasted Almonds

Early Summer 2002

BY: Marilyn Bentz-Crowley and Joan Mackie

A perky rosemary and tamari combo raises the flavour of the roasted almonds in an easy-to-prepare nibble.

2 cups (500 mL) natural whole almonds
2 tbsp (25 mL) tamari soy sauce
2 tsp (10 mL) vegetable oil
2 tbsp (25 mL) finely chopped fresh rosemary
1/8 tsp (0.5 mL) coarse salt

1. Preheat oven to 350°F (180°C).

2. Toss almonds with tamari sauce and oil to coat well. Spread out on ungreased baking sheet. Sprinkle with rosemary and salt.

3. Bake 5 minutes, then stir. Return to oven for 5 to 7 minutes or until lightly toasted and fragrant. Cool, then store in an airtight container.

Makes 2 cups (500 mL)

Back To Top