Tamari, which is a soy sauce, gives a savory and somewhat smoky note to these sweet and salty bites. Roast the almonds long enough to really caramelize the sugar. This guarantees crispy almonds that will not stick together once they cool.
3 tablespoons olive oil
3 cups whole almonds (skins intact)
1 1/2 teaspoons salt
3 tablespoons sugar
1/3 cup tamari
Olive oil (for brushing)
1. Set the oven at 350 degrees.
2. In a large skillet with a heatproof handle, heat the oil over medium-high heat. Stir in the almonds and salt. Transfer to the oven and roast almonds for 15 minutes.
3. Remove the skillet from the oven. Stir in the sugar and tamari. Roast for 12 to 15 minutes, stirring occasionally, or until the almonds are toasted all over.
4. Brush a rimmed baking sheet with olive oil. Tip the almonds onto it. When they are cool enough to handle, separate them with your fingers so that they do not stick together. Serve warm or at room temperature. Karoline Boehm Goodnick