Tamari-and-Maple-Roasted Almonds

Rating: 2.92 stars
144 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 57
  • 2 star values: 40
  • 1 star values: 11

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

Martha Stewart Living, October 2003

Gallery

Recipe Summary test

Servings:
6
Yield:
Makes 2 cups
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

Advertisement

Reviews (7)

144 Ratings
  • 5 star values: 15
  • 4 star values: 21
  • 3 star values: 57
  • 2 star values: 40
  • 1 star values: 11
Anonymous
Rating: Unrated
09/08/2016
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!
Anonymous
Rating: 1 stars
12/22/2015
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.
Anonymous
Rating: 1 stars
11/24/2015
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.
Advertisement
Anonymous
Rating: Unrated
06/05/2013
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!
Anonymous
Rating: Unrated
10/12/2012
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.
Anonymous
Rating: Unrated
11/09/2010
+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
Advertisement
Anonymous
Rating: Unrated
08/11/2010
Is the oven setting too high? Mine burned even though I roasted them for only 10 minutes.
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 09/22/2021