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Tamari Spiced Nuts

There’s no two ways about it. It’s December and the festive season is upon us. Suddenly you are going out to drinks on a Sunday afternoon, a Monday night and Wednesday lunch. It’s perfectly Ok to have 45 minute coffee catch ups with long lost colleagues and eat your weight in rum balls. Routines are out the window and gay abandon is in. Yeah!

Of course, you’re probably hosting events or, attending parties where you want to bring a gift or ‘a plate’. Perhaps you’re just kicking back and bingeing on Netflix. Might I suggest Tamari Spiced Nuts? These are very moreish. I repeat, very moreish. They are not the more familiar sweet/salty combo that you often see at Christmas. Fresh garlic and ginger combined with tamari provide a savoury umami hit that demands an ice cold Martini (I’m looking at you Seán) or pale fino Sherry but I’m sure bubbles will get along with them just fine. Tamari is a lighter Japanese style soy sauce that is often gluten free but some do still contain gluten so make sure you check the label if you’re cooking for those with gluten intolerances.

tamari-spiced-nuts

‘Tis but the work of a moment’
The beauty of these is that you can make a huge batch and store them in the freezer to be called upon at a moment’s notice. Whether it’s a bowl for when visitors drop in or to tumble into a cellophane bag as a party gift, you’ll always have them on hand. The freezer is the perfect location to store all nuts at it stops them going rancid (particularly if you live in a hot climate like Queensland). By the time you tumble them into a bowl or bag, they will be defrosted and ready to eat. ‘Ready in the flashest of flashes’ as Rowan Atkinson says in Love Actually.

Whip up a double batch this instant and try not to eat handfuls as you decant them into the container. You have been warned…

Tamari Spiced Nuts

Ingredients – for a single batch

  • 250g almonds, raw
  • 250g cashews, raw
  • 50g sesame seeds
  • 2 x large garlic cloves, grated
  • 1 x large knob (size of your thumb) ginger, grated
  • 1 tspn curry powder
  • 6 tbsp tamari sauce

tray of tamari spiced nuts

Method

  1. Spread nuts and sesame seeds on lined oven trays and bake at 180c fan forced for 10 minutes.
  2. Whilst the nuts are roasting, combine the tamari, curry powder and grated garlic and ginger in a large bowl.
  3. At the 10 minute mark, remove nuts from oven and place in the large bowl. Toss nuts to coat well with tamari mixture.
  4. Return nuts to the lined oven trays, spreading out evenly and return to the oven.
  5. Roast for a further 10 minutes, watching in the last few minutes so they don’t overcook or burn.
  6. Remove the Tamari Spiced Nuts from oven, stir in tray and allow to cool before storing an in airtight container in freezer.

*Looking for Tamari? You can buy it & other products via this affiliate link to Aussie Health Products.  I will receive a small commission (at no extra cost to you) from any purchases made via the link. 

10 comments… add one
  • Pamela hayward December 9, 2016, 9:45 pm

    Look perfect for snacking. ..yum

    • Fiona Ryan December 22, 2016, 11:32 am

      Perfect for snacking indeed but you need to make a double batch as they go down all too quickly.

  • Sherry from sherryspickings December 10, 2016, 2:15 pm

    Yum this looks tasty dear. 🙂

  • Tandy | Lavender and Lime December 11, 2016, 3:11 pm

    What a great idea. I’m seriously lacking freezer space so might just make enough to enjoy fresh.

    • Fiona Ryan December 22, 2016, 11:30 am

      I hear you on the freezer space but in our climates, they really benefit.

  • Mel Kettle December 12, 2016, 12:21 pm

    I need to make some spiced nuts again soon. So good!

    • Fiona Ryan December 22, 2016, 11:30 am

      These are really good Mel – no oil or sugar (or gluten if you go for GF tamari)

  • Elsie December 16, 2016, 10:28 pm

    I have never tried the spiced nuts..Looks Yummy!

    • Fiona Ryan December 22, 2016, 10:34 am

      Yummy and quick Elsie. And no mucking around with hot sugar or egg whites. Once you make these, you’ll be back for more!

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