Technically these are Bragg's almonds. Our household soy sauce is Bragg's Liquid Aminos. We buy it in the big bottle and transfer it into our little Japanese soy sauce dispenser. We also keep the small spray bottle handy for meals out.
I don't remember where I got this recipe, I've had it for so long. It's so basic and so "here" it feels fine to share.
3 cups raw almonds
3 Tbs Bragg's (or whatever you use for soy sauce)
Place almonds on a baking sheet and put into a preheated 375º oven for 8 minutes. (Keep an eye on these as you figure out the best temp/time for your oven, you don't want the almonds to burn.)
Remove from oven and immediately transfer to a mixing bowl and pour the Bragg's on. Stir the nuts to coat.
Shake the Bragg's coated almonds back onto the baking sheet to cool and dry.
Store in airtight container in the fridge. (Nuts should always be stored in the fridge, most nuts have a high oil content and go rancid if let out. This article explains this all much better than I can.)
These are so yummy. We eat them as a snack at home and on the go.
Soy-free peeps, what do you do to jazz up your almonds?
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