A touch of Alter Eco Mascobado Cane Sugar added to KOYO Organic Tamari Sauce makes a rich, salty coating for whole almonds. These Tamari almonds are always a big hit at holiday parties. A hand-packed jar makes a tasteful hostess gift. Total preparation time: 75 minurtes. Makes 6 cups.
- 6 cups (2 lbs.) whole almonds with skin
- 1/2 cup KOYO Tamari Sauce
- 1/2 teaspoon Alter Eco Cane Sugar
- Place oven racks on the upper and lower third rack slots.
- Preheat oven to 300°F.
- Divide almonds in half.
- Spread almond out in one layer on two large, shallow baking pans.
- Bake 15 minutes.
- Stir together Tamari and sugar in a large heatproof bowl until sugar is dissolved.
- Add hot almonds and stir until coated well.
- Let stand 5 minutes, stirring occasionally.
- Return almonds to baking pans with a slotted spoon, spreading them evenly.
- Discard any liquid remaining in bowl.
- Bake almonds about 25 minutes, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside—cut an almond in half to check color.
- Cool almonds completely in pans on racks about 20 minutes, stirring occasionally.
- Transfer to an airtight container.
Cooled almonds can be placed in small gift bags or jars. Almonds kept in an airtight container at room temperature stay fresh up to 2 weeks.
Note: The brand of certain ingredient are suggested based on current availability of printable grocery coupons on www.CommonKindness.com.