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Recipe Detail Page
Rosemary-Tamari Roasted Almonds
Early Summer 2002
A perky rosemary and tamari combo raises the flavour of the roasted almonds in an easy-to-prepare nibble.
Makes 2 cups (500 mL)
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)
