Tamari, a Japanese form of soy sauce, has a richer flavor, darker color and thicker texture than the common Chinese variety, making it an ideal ingredient in this salty, sweet and spicy coating for mixed nuts. Consider making a double batch, using 2 baking sheets; these addictive nuts tend to disappear in a flash.
Tamari-Maple Mixed Nuts
- 1 cup (4 oz./120 g) raw almonds
- 1/2 cup (2 oz./60 g) raw cashews
- 1/2 cup (2 oz./60 g) raw pistachios
- 3 Tbs. tamari
- 3 Tbs. maple syrup
- 2 Tbs. sesame seeds
- 1/4 tsp. cayenne pepper
- 1/2 tsp. flaky sea salt
1. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Spread the almonds, cashews and pistachios in a single layer on the prepared baking sheet and toast for 5 minutes.
3. Meanwhile, in a large bowl, whisk together the tamari, maple syrup, sesame seeds and cayenne.
4. Remove the nuts from the oven, add to the bowl with the tamari mixture and toss to coat evenly. Spread the nuts in a single layer and sprinkle with the sea salt. Bake until the nuts are lightly browned and smell toasty, about 12 minutes. Transfer the parchment paper to a wire rack and let the nuts cool for 10 minutes. Using a spatula, transfer the nuts to a bowl, breaking apart any clumps.
5. Store in an airtight container at room temperature for up to 3 days. Makes 2 cups (250 g); serves 6 to 8.
For updates of our favorite classic cocktails infused with today’s fresh ingredients, check out our book Cocktails: Modern Favorites to Make at Home, by the cooks of the Williams Sonoma Test Kitchen.