MAKES: 1½ CUPS
TIME: 20 MINUTES
These irresistible almonds are coated with a deep mahogany glaze and fragrant with Chinese spices. A simple weeknight project, these glazed, sweet, and spicy nuts are essential in salads and for snacking too.
1½ cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About ½ teaspoon coarse salt (such as Maldon)
1 Preheat the oven to 325°F. In a 13 × 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.
2 Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.
RAW READY
Coat the nuts with the glaze, sprinkle with salt, and spread in a single layer on a solid dehydrator sheet. Dry for 8 or more hours as per manufacturer’s directions.