Teriyaki Almonds Recipes

SHOYU WASABI ROASTED ALMONDS

Steps:

• Line a baking sheet with non-stick aluminum foil or parchment paper. Pre-heat oven to 350.
• Spread almonds on the sheet to a single layer. Bake for 10 minutes.
• While the nuts are baking, combine marinade ingredients in a stainless mixing bowl large enough to accomodate all the nuts and whisk to combine.
• After the almonds have baked for the 10 minutes pour them into the marinade and stir to evenly coat them and then put them back on the sheet in a single layer and bake for an additonal 10 to 15 minutes stirring the nuts at about 7 minutes or so so that they will bake evenly. Taste one at ten minutes and see if is roasted to your liking if not continue until they are done.
• Rinse and dry your mixing bowl and combine the dry ingredients in it. When the nuts are done roasting, toss them while they are still hot in the dry ingredients (I usually use a food service disposable glove and press the powder into the nuts). Drop the nuts into a wired strainer over a plate and shake the excess powder off. Warning! Done this way the nuts are a wasabi bomb so if you like it milder, use less powder and a lighter coating.

TERIYAKI ALMONDS

Steps:

• In blender, combine soy sauce, agave nectar, sesame oil and ginger. Blend on high until smooth.
• Add almonds and toss to combine.

MOROCCAN SPICED ALMONDS

Steps:

• Preheat oven to 300 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
• In a medium bowl, stir together the brown sugar, spices, salt, and pepper.
• To another medium bowl, add the egg white. Whisk briskly until frothy, about 30 seconds. Add the almonds and toss with a wooden spoon until coated. Add the spice mix and toss until the nuts are well-coated. Spread evenly on the baking sheet.
• Place in oven and bake, stirring once, until fragrant and toasted, about 45 minutes. Let cool completely and then serve. Nuts will keep well at room temperature in a sealed bag or jar for several days.