Cook’s Notes: These almonds taste even better once they have completely cooled down. Makes about 3 cups of delicious, savory almonds, which are great served with hummus and baby carrots.
16-oz bag unsalted roasted whole almonds (mine were from Trader Joe’s)
1/4 cup tamari (wheat-free soy sauce; preferably San-J)
1/2 teaspoon sugar
1/4 teaspoon garlic powder (preferably Garlic Garni)
Place oven racks to divide oven into thirds. Heat oven to 300F.
Spread roasted almonds on an ungreased, rimmed cookie sheet and bake for 5 minutes.
While the almonds bake, stir together tamari, sugar, and garlic powder in a large bowl. Stir together until sugar dissolves. Add hot almonds and stir until coated well. Let stand, stirring occasionally, at least 5 minutes (I let them sit almost 50 minutes and they turned out fine). Stir the marinated almonds well.
Coat the rimmed cookie sheet with cooking spray. Return almonds to baking sheet with a slotted spoon, spreading them evenly. Discard any liquid remaining in bowl.
Bake almonds for about 5 minutes until they look dry and are toasted through. Be careful; the almonds will be quite hot. Remove baking sheet from oven and stir almonds to make sure they are not stuck to the sheet. Cool almonds completely on the baking sheet on a rack, stirring occasionally, about 20 minutes. Transfer cooled almonds to an airtight container.
Almonds keep in an airtight container at room temperature 2 weeks.