Five-spice soy roasted almonds

Five-spice soy roasted almonds

By
From
Cut the Carbs!
Serves
6-8

These are addictive. They’re crunchy and salty, sweet and spiced. They remind me of the honey-soy chicken drumsticks my mother used to bake and serve over brown rice on Wednesday nights in 1989. They store perfectly in a Tupperware in the pantry. They pair just as well with a cold ale at 6pm when you walk in the door, as they do with a cup of green tea at 2.30am when you’re starving and desperately trying to finish a presentation. And they’re a neat way to add a bit of extra crunch to a simple dinner: whether sautéed greens with a soft cooked egg, soy-marinated skirt steak with ribbons of carrot, or even simple baked chicken drumsticks.

Ingredients

Quantity Ingredient
250g almonds
3 tablespoons light soy sauce
1/2 tablespoon runny honey or rice malt syrup
2 teaspoons chinese five-spice powder
sea salt

Equipment

Quantity Ingredient
baking tray lined with baking paper

Method

  1. Preheat the oven to 150˚C.
  2. Spread the almonds in a single layer on the lined baking tray and bake them in the preheated oven for about 10 minutes, or until they smell nutty. Leave the oven on.
  3. Transfer them to a heatproof bowl. Mix together the soy, honey and five-spice powder in a small bowl, then pour it over the almonds. Stir to coat them well.
  4. Transfer the almonds back to the baking tray in a single layer. Bake them again, stirring occasionally, for 15–18 minutes until they are dry and browned.
  5. Taste and season with salt if needed. Serve them warm, or leave them to cool completely before storing in an airtight container.
Tags:
healthy
low carb
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