This recipe is my own, but inspired by and based on the chili almonds in “Raw Food/Real World”.

It’s a very easy recipe!

Take 4 cups raw, organic almonds.

Put them in a bowl, cover them with water, and let them soak overnight (at least 10-12 hours).

Rinse the almonds and let them drain.

To the almonds add:

1/4 cup agave nectar (available at health food stores and Whole Foods – use like honey, and it’s cheaper than honey!)

1/4 cup Nama Shoyu or other soy sauce

1 tablespoon fine garlic powder

1 tablespoon garlic granules (the coarser stuff)

Mix this all up very well, and divide onto two dehydrator screens covered with Teflex sheets.

Dehydrate at 115 degrees for 3 to 4 hours (to give the sauce a chance to dry up a bit), and then turn the almonds out onto the dehydrator screen (i.e. remove the Teflex sheets) and dry overnight, until crunchy.

These smell so good while they are in the dehydrator, and taste great!