It’s been a particularly crazy few days. There were the demonstrations – one at the Capital Home Show, and two at Strosnider’s Hardware Store. I was crazy busy making lists, packing up vast amounts of kitchen equipment, and practicing Apple Pie Jam so I could make it in the hour allotted.
After all that craziness, what I needed more than anything was a quiet stroll around some late summer gardens. The Garden Conservancy Open Days were held this weekend – providing a great excuse to poke around other people’s gardens and look for inspiration for my own sad looking flower beds. (Many more photos on Flickr.)
But a busy weekend also means I forget to eat well and suddenly I’m starving and completely depleted. That’s when I reach for these delicious almonds.
Is there something you make all the time – a staple in your kitchen? If you’re anything like me, you’ve got a few recipes up your sleeve that seem so simple, so much a part of your routine, that when someone says “Wow, these are great!” it comes as a huge surprise.
That’s the way it was with these Tamari Almonds.
During my recent Tomato Canning Class, one of the attendees, Rivka (you really should be reading her excellent blog – start with her terrific write up of the class,) went a little crazy for the Tamari Almonds.
In fact, she said they were blog-worthy. Who knew?
Need I mention how healthy almonds are? I’m sure you know they help reduce cholesterol. They provide a really healthy form of protein. They are said to be great for your complexion. And they taste great.
1 lb raw almonds
1/4 c (scant) low sodium tamari
Preheat oven to 325°
Line a sheet pan with parchment paper.
Toss the almonds with the tamari until they are well coated.
Spread the almonds out on the sheet pan and allow them to dry a little while the oven heats up.
Toast the almonds in the center of the oven for 18 minutes.
Remove the pan from the oven and loosen the almonds from the parchment paper using a spatula.
Remove the paper and spread out the almonds on the hot sheet pan, shaking well.
Pop them back in the oven for two minutes to dry out a little more.
Remove and allow the almonds to cool completely on the sheet pan.
Store in an airtight container.