Soy-Roasted Almonds
Soy-roasted almonds are four ingredients and one baking tray away. Raw almonds are tossed in soy sauce, a little honey and garlic powder, then roasted until the coating dries into a dark, salty, slightly sticky shell. They taste far more interesting than a bag of plain salted nuts, and they are ready in about 40 minutes once they have cooled and crisped up.
- Total
- 40 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 8
- Per serving
- 180kcal
Choosing the ingredients for soy-roasted almonds
Use whole raw almonds with their skins on, since blanched or already roasted nuts will burn faster. Regular or light soy sauce both work. Dark soy is thicker and stronger, so use a little less. If you want to cut the salt, choose a reduced-salt soy sauce.
The honey is only a teaspoon. It helps the coating cling and browns it a little, but the nuts stay savoury. For heat, add a pinch of chilli flakes to the bowl.
The method for soy-roasted almonds
Tap a time to start a timer.
- Heat the oven Heat the oven to 180°C (160°C fan), gas 4. Line a baking tray with baking paper.
- Coat the nuts Tip the almonds into a bowl and add the soy sauce, honey and garlic powder. Stir for until every almond is coated and the honey has dissolved.
- Roast Spread the almonds out on the tray in a single layer, with a little space between them. Roast for , stirring after . They are ready when the coating looks dry and dark golden and they smell toasted. Check them from , because the honey can scorch.
- Cool and crisp Leave the almonds on the tray for . They are slightly soft when hot and turn crunchy as they cool. Break up any clumps before serving.
Serving and ideas
A 30g handful is a sensible portion, since the nuts are rich and moreish. Serve a bowl of them with drinks, chop them over a stir-fry or rice bowl for crunch, or scatter them over a green salad such as spinach salad. For a plainer snack, salted almonds are even simpler, and they go nicely alongside marinated olives on a party table.
Common problems and fixes for Soy-Roasted Almonds
- The almonds taste burnt or bitter.
- The soy and honey coating scorches easily. Use the 160°C fan setting, stir halfway and start checking at 12 minutes, taking the tray out as soon as the coating looks dry.
- The almonds are chewy rather than crunchy.
- They have not cooled yet, or the coating is still damp. Leave them for the full 20 minutes, and if they are still soft, return them to the oven for 3 minutes and cool again.
- The coating is patchy.
- Stir the almonds in the bowl for a full minute before roasting so the liquid reaches every nut, and spread them in one layer so they brown evenly.
Frequently asked questions about Soy-Roasted Almonds
Can you make soy-roasted almonds gluten-free?
Yes. Replace the soy sauce with tamari that is labelled gluten-free, because ordinary soy sauce is made with wheat.
What can you use instead of honey?
Maple syrup works in the same quantity and makes the snack suitable for vegans. Leave it out altogether if you prefer a purely savoury coating.
Can you use other nuts?
Yes. Cashews and peanuts roast in about the same time, but check them 2 minutes earlier. Hazelnuts and walnuts need a little less time too.
How long do roasted almonds keep?
Up to 2 weeks in an airtight container at room temperature. Make sure they are completely cold before you close the lid, or condensation will make them soft.
How did you like the recipe?
4.8 / 5 · 35 ratings
