- Spread almonds on ungreased baking sheet. Toast in preheated 325°F. oven 15 minutes without stirring, shaking or turning; cool.
- Reduce oven temperature to 250°F.
- Combine soy sauce and honey in narrow saucepan. Bring to boil over medium-low heat. Stir in almonds and cook, stirring constantly, until sauce is absorbed by almonds, 2 to 3 minutes. Remove from heat and add oil. Toss until almonds are well coated; turn out onto baking sheet, separating almonds.
- Bake 5 minutes; stir and turn almonds and bake 6 minutes longer.
- Cool almonds in baking sheet on wire rack, stirring frequently to keep almonds from sticking.
- Store in plastic bag.
ingredients
2 cups whole natural almonds
1 tablespoon Kikkoman Soy Sauce
1 tablespoon honey
1 teaspoon vegetable oil
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
