Teriyaki Almonds — New Year’s Snack

teriyakialmond.jpg

These almonds are really good and addictive.  They are quick and easy to make and since they’re baked and have a small amount of sweetener and oil, they make a nice snack, especially for New Year’s Eve.

TERIYAKI ALMONDS

  • Servings: Makes about 2 cups of almonds
  • Print

  • 2 cups whole natural almonds
  • 1 Tblsp. teriyaki sauce
  • 1 Tblsp. Lyle’s Golden Syrup or honey
  • 1 tsp. sesame oil

Preheat oven to 325 degrees F.  On an ungreased sheet, spread almonds.  Toast in oven for 15 minutes without stirring.  Remove sheet from oven and let almonds cool.  Reduce oven heat to 250 degrees F.

In a medium sized saucepan over medium low heat, bring the teriyaki sauce and Lyle’s syrup/honey to a boil.  Stir in almonds and cook, stirring constantly, until the almonds absorb the sauce, about 2-3 minutes.  Remove from heat and add oil.  Toss until almonds are well coated.

Turn onto baking sheet, separating almonds.  Bake for 5 minutes, stir, then turn almonds and bake 6 minutes longer.

Cool on wire rack, stirring frequently.  Store in a plastic bag or covered container.  Makes about 2 cups.

According to my DietPower software, a 1/4 cup serving would be:  122 calories, 10 gr. fat, 0 gr. cholesterol, 6.04 gr. carbohydrates, 3.72 gr. protein.

Published by

quilt32

Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

3 thoughts on “Teriyaki Almonds — New Year’s Snack”

  1. How beautiful Lillian, they look so shiny!

    BTW I have really enjoyed all your Christmas handwork, you really are a very talented family. I can hardly sew a button on. It’s ironic as I absolutely love the idea of quilting and fabric work…

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