Tamari Spiced Nuts Recipes

SPICED COCKTAIL NUTS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 250 degrees F. Spray a baking sheet, liberally, with vegetable cooking spray. Set aside.
• In a large bowl, whisk the egg whites until frothy. Add the nuts and stir until coated. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom, and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated. Arrange the nuts in a single layer on the prepared baking sheet. Bake for 45 minutes until golden and fragrant. Cool for 1 hour.
• Using a metal spatula, remove the nuts from the baking sheet. Break the nuts into bite- sized pieces and place in serving bowls.

TAMARI ALMONDS

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Divide almonds between baking pans, spreading in 1 layer, and bake 15 minutes. Stir together tamari and sugar in a large heatproof bowl until sugar is dissolved. Add hot almonds and stir until coated well. Let stand, stirring occasionally, 5 minutes. Return almonds to baking pans with a slotted spoon, spreading them evenly. Discard any liquid remaining in bowl.
• Bake almonds, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside, about 25 minutes (cut an almond in half to check color).
• Cool almonds completely in pans on racks, stirring occasionally, about 20 minutes, then transfer to an airtight container.

TAMARI SPICED PECANS

Steps:

• Mix tamari and molasses in bowl. Add salt and cayenne to taste. Add pecans and toss completely until coated. Spread pecans on a paper towel. Drain one minute. Place pecans on a parchment lined cookie sheet and roast in a preheated 350 degree oven until dry and toasted, about 8 minutes. Cool.

TAMARIND SPICED NUTS WITH MINT

Steps:

• Heat oven to 300 degrees.
• In a medium pot, melt butter, honey, brown sugar, tomato paste and tamarind. Add nuts, coconut, cayenne, garam masala and salt and toss until coated. Spread on baking sheet.
• Bake for about 25 minutes, stirring occasionally, until mixture is toasted and sugars have begun to caramelize. Sprinkle nuts lightly with salt and let cool completely. Before serving, break up nuts and sprinkle with mint. (Nuts can be stored in an airtight container up to 2 weeks, but don't add mint until serving.)