Maple Tamari Almonds
I LOVE snacks and snacking! I also love sweet and salty. These tasty almonds combine both of those! When they are roasted, the maple syrup crystallizes to create an even crunchier bite. I snack on raw nuts a lot because most roasted nuts contain extra oil and a lot of salt (sodium). Don’t be fulled by most “dry roasted” nuts at the store. They are usually loaded with additives to get the “right” texture and taste. I’ve been experimenting with roasting my own nuts at home different ways, which is how these were born!
And!..as with most of my recipes, these are SUPER simple and quick. They take less than 5 minutes to stir up. The hard part is waiting until they bake and cool to dive in.
As the seasons begin to turn colder, my body craves heavier/denser foods, including the snacks I eat. In the summer, it’s usually calling for more raw carrots/celery/broccoli, and in the fall and winter, nuts, squash, pumpkin. I know it’s not been feeling very Fall-like outside so far during these first few days of fall, but I feel my body sensing the change in season and the shorter amounts of daylight.
These Tamari Almonds are made with only 3 whole food ingredients. I have made these about 5 times in the last several weeks. They are SO good. Easy, quick, healthy, tasty = my favorite combo. Almonds also are high in protein and good fats, to keep you fuller longer!
- 16 oz RAW almonds
- ⅛ c Tamari (Soy Sauce can be substituted)
- ⅛ c Pure Maple Syrup
- Preheat oven to 350F. Line baking sheet with parchment paper or silicon mat.
- Stir together Tamari and Pure Maple Syrup.
- Add Almonds and stir until they are thoroughly coated.
- Spread almonds on lined baking sheet in a single layer.
- Roast in oven for about 12-15 minutes.
- *You can test to see if they're ready by removing one almond and allowing it to cool. The sugar crystallizing will happen as the almonds cool, after they've been removed from the oven.
Hope you enjoy! Happy Fall!