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

Source: Martha Stewart Living, October 2003
Servings Yield



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How would you rate this recipe?
  • 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!
  • 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.
  • 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.
  • 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!
  • 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.
  • LovetheUK
    9 NOV, 2010
  • Suz29
    11 AUG, 2010
    Is the oven setting too high? Mine burned even though I roasted them for only 10 minutes.

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