Soy Roasted Almonds Recipes

Steps:

• Preheat oven to 250 degrees Fahrenheit.
• In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, and cayenne pepper. Mix well.
• Add almonds to pan and bring to a boil, stirring frequently, over medium heat. Boil for about five minutes, stirring frequently, until liquid is reduced and absorbed.
• Stir in the canola oil and spread almonds out evenly on a cookie sheet.
• Bake in the preheated oven for 8-10 minutes, stirring mid-way, until nuts are very fragrant and no longer wet to the touch.
• Allow almonds to cool completely before storing in an air-tight container.

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.

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

Steps:

• Put all ingredients (except for the almonds) into a bowl and microwave at 600 Watt for 2 minutes.
• Add the almonds into the bowl and mix thoroughly. Put it another 2 minutes into the microwave oven.
• Mix again and microwave it another 2 minutes.
• Let the almonds cool on a baking sheet or paper. (I usually use a plastic tray.) Use two forks to separate sticking almonds immediately from each other. Enjoy!

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.