Salted Almonds

We toasted absent friends on Christmas Day with glasses of sparkling white burgundy.

We enjoyed the wine so much that tonight we'll be welcoming in the New Year with it.

It's a dry crisp, yet slightly floral bubbly. Excellent accompaniments are creamy, fruity, and salty. At Christmas we had strawberries and St. André (a triple creme French cheese that should only be eaten in small amounts) and salted almonds. Tonight we'll show more restraint and just nibble on these delicious nuts.

(Almonds are an excellent source of healthy fats -- they actually help lower cholesterol. They're also a good source of heart-friendly magnesium and potassium, which will counter-balance some of the extra salt we're adding for flavor.)

These are similar to the tamari almonds available at health food stores, but the extra salt on the outside gives them an added flavor burst. I use whole almonds and don't bother to blanch them - the skins are extra fiber, and they look pretty. Because I use an egg white to glue the salt to the outside, I store the nuts in the fridge for a week or the freezer for longer. They're quick to pull out and warm whenever a salty snack is needed.

Salted Almonds
4 tbsp soy sauce
1 tsp salt
10 grinds fresh pepper
1 egg white
12 oz bag almonds (scant 3 cups)

Whisk the first four ingredients together. Add the almonds and soak 30 minutes, stirring occasionally.

Drain into another bowl, reserving the liquid, and spread the nuts on a greased cookie sheet.

Bake at 250°F for 10 minutes. Stir. Drizzle the warm nuts with the reserved liquid and mix it in. Spread the nuts out again and continue baking until they're dry -- another 15 minutes or so -- turning halfway through.

Let cool before storing in an airtight container in the fridge or freezer.

Reheat in a 200° toaster oven -- 3-4 minutes for refrigerated nuts, 6-7 for frozen -- and serve warm.

Makes 3 cups.