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Tamari-and-Maple-Roasted Almonds

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These tangy glazed nuts go perfectly with a glass of sherry.

  • Servings: 6
  • Yield: Makes 2 cups

Source: Martha Stewart Living, October 2003

Ingredients

  • 10 ounces whole shelled almonds
  • 1/4 cup reduced-sodium tamari
  • 3 tablespoons pure maple syrup
  • Nonstick cooking spray

Directions

  1. Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and bake until lightly toasted and fragrant, 7 to 8 minutes.

  2. In a medium bowl, combine tamari and maple syrup. Add almonds, and toss until thoroughly coated. Lightly cover the baking sheet with cooking spray, and spread almonds evenly on sheet.

  3. Roast in oven until deep brown, stirring once, 15 to 17 minutes. Immediately transfer to a clean baking sheet, and spread out almonds, separating so nuts don't touch. Let cool before serving.

Reviews Add a comment

  • sbutterfly333g
    8 SEP, 2016
    I love Martha's recipes and usually have great success with them. Not the case here. I chose this recipe for one of my appetizers for Thanksgiving last year. I made a batch and had to throw the whole thing out because it was burnt to a crisp. Something is off about either the cooking time and/or oven temperature. Please retest this recipe and correct it - I don't want anyone else to experience what I and the rest of the reviewers here did!
    Reply
  • wilfradoggmail
    22 DEC, 2015
    You guys need to review and retest your recipe. I reduced the time and they still burnt. Wasted almonds and time and the pan is almost uncleanable... Happy Holidays...LOL The review is serious, however. They were awful.
    Reply
  • MS10919111
    24 NOV, 2015
    These burned after 8 minutes and I had stirred them once already. The amount of time to roast after the tamari/maple syrup mixture is added seems way off. 15-17 minutes? And I did use real maple syrup; never the fake stuff.
    Reply
  • Silentgreene
    5 JUN, 2013
    Obviously whoever didn't like these didn't do a good job of cooking them right, or you chose to use imitation maple syrup which is not the same at all. These are absolutely amazing!
    Reply
  • kmc0423
    12 OCT, 2012
    Made these exactly as directed, with high hopes. However, they were truly awful. The flavors combined into a bitter, not-at-all maple, mess. Waste of good almonds.
    Reply
  • LovetheUK
    9 NOV, 2010
    +Liked+the+flavor+very+much+but+they+came+out+very+sticky.+Made+sure+they+were+spread+out+during+baking+and+cooling+on+the+2+pans.+A+day+later+they+were+welded+together+in+the+canister.+10oz+translates+to+2+cups+-+but+had+so+much+%27sauce%27+on+them+I+added+another+half+cup.+Perhaps+adding+more+nuts+would+help.+%28%3F%3F%29+Also%2C+felt+they+could+use+a+little+heat+as+well+-+but+that%27s+my+husband+talking.+%3A-%29
    Reply
  • Suz29
    11 AUG, 2010
    Is the oven setting too high? Mine burned even though I roasted them for only 10 minutes.
    Reply