5-Spice Tamari Almonds

• 1 1/2 cups raw whole almonds, roughly chopped
• 2 tablespoons dark agave nectar
• 3 tablespoons tamari
• 2 teaspoons chinese 5-spice powder
• About 1/2 teaspoon coarse salt (such as maldon)

Preheat the oven to 325°F. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Yield: 1.5 cups

VERDICT:  Good in Blueberry Tamari Greens bowl, too sticky on their own.  Keep only for salad.  From Salad Samurai.