While settling into the couch on this rainy afternoon to peruse some food blogs, I came across this quick and easy recipe for roasted almonds. With all the ingredients already in my pantry, I thought this would be the perfect snack for some college football watching that was about to ensue (go Huskies!!).
A 4-5 ingredient recipe (depends on how many kinds of nuts you use).
Round 1 roast. The original recipe calls for just almonds, but since J is allergic to almonds, I also did some cashews but kept them separate and mixed the nuts in separate bowls.
After the 5-7 minute roast, mix with sauce, roast again.
After they cool , they are ready to go!
Maple-Soy Roasted Almonds & Cashews
recipe from The Kitchn
Note: I halved the recipe, but it is easily doubled
1 cup nuts (I did 1/2 cup almonds, 1/2 cup cashews)
1 3/4 tablespoons low sodium soy sauce or tamari
1 1/2 tablespoons real maple syrup
1 tablespoon sesame seeds
Preheat oven to 325-350°F depending on your oven. If you oven runs hot, go with a lower temp.
Line cookie sheet with parchment paper and spread nuts on sheet in a single layer. Roast for 5-7 minutes. Remove from oven but keep oven on.
While nuts are roasting, mix soy sauce, maple syrup and sesame seeds in a medium bowl. Mix in the nuts until coated and place back on parchment lined baking sheet. Return to oven and roast for 13-15 minutes, turning nuts half way through cooking time until they are brown. Remove from oven and transfer to new piece of parchment paper or cookie sheet to cool. If they touch while cooling, they will stick together.