Quick and simple snacks that are portable, taste great with ice cold beer, and can be made in a flash are, in my opinion, the best kind. In the heart of the summer, I usually prefer farm fresh snacks like cherry tomatoes sprinkled with sea salt or radishes dipped in hummus, but now that the days are growing shorter and there is a chill in the air, snacks like these roasted almonds are a welcome change.
My husband is the driving force behind these roasted nuts since he always requests them this time of year when football season is starting up. I think he likes how thirsty these make him so he has an excuse to crack open a few beers. And while these do have a slight saltiness, it's balanced by the sweetness of the maple syrup. Sweet and savory is my favorite flavor combination and these nuts are hands down my favorite snack during the fall.
I hope you all enjoy these nuts as much as we do. Even if you aren't a football fan (I'm not!), these treats taste just as delicious with a glass of wine and a few girlfriends. Cheers!
2 cups raw almonds
3 1/2 tablespoons low-sodium tamari
3 tablespoons pure maple syrup
2 tablespoons sesame seeds
Preheat the oven to 350°F. Spread the almonds out in a single layer on a cookie sheet lined with parchment paper and bake until lightly toasted, 5 to 7 minutes. Remove from the oven but keep the oven on.
In a medium bowl, combine the tamari, maple syrup and sesame seeds. Stir until well combined. Add almonds to the bowl and toss until thoroughly coated with the sauce.
Spread almonds evenly on the same cookie sheet lined with parchment paper and bake until they turn deep brown, about 15 minutes, tossing the almonds once halfway through cooking. Remove from the oven and transfer to a clean baking sheet to cool. Make sure the almonds don't touch each other while cooling or they stick together. Store in an air tight container for up to 3 days.