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These savory Tamari Almonds are as simple to make as they are delicious to munch on! This recipe transforms ordinary raw almonds into a flavor-packed snack with just three simple ingredients.
Elevate your snack game with this irresistible tamari almonds recipe. Raw almonds are combined with the rich umami of tamari and the subtle nuttiness of toasted sesame oil then roasted in the oven to make the perfect treat. The baked texture gives the almonds a wonderful crunch on the outside and a slightly chewy nutty interior. Each bite is infused with rich flavor and subtle crispness.
Tamari roasted almonds are a versatile snack you can enjoy in various ways. Enjoy them straight out of the jar for a satisfying and nutritious snack, or serve them as part of a charcuterie or cheese board for a sophisticated appetizer. They are also great sprinkled over salads, soup, stews, grain bowls, or stir-fries adding a crunchy texture and burst of savory flavor. For more nut-based recipes, try my harissa roasted almonds, vegan walnut parmesan, or cauliflower walnut taco meat.
Ingredients
Raw Almonds: Use raw, unsalted almonds to maintain their natural flavor and texture. Look for almonds that are plump and uniform in size. You can buy in the bulk section of health food stores or grocery stores to be most cost-effective.
Tamari: This Japanese soy sauce is made from fermented soybeans and is often used as a gluten-free soy sauce alternative in Asian cuisine. Opt for a low-sodium tamari to better control the seasoning of this recipe.
Toasted Sesame Oil: Adds a rich, nutty flavor to the roasted tamari almonds. Look for toasted rather than regular sesame oil for a more robust nutty flavor. Alternatively, you can use regular sesame oil.
How to Make Tamari Almonds
- Toast Raw Almonds. Heat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat and spread the evenly raw almonds over the paper. Toast for 10 minutes, then stir and toast another 10 minutes until the almonds are a deeper brown, but not burnt.
- Toss in Tamari and Oil. Carefully transfer the hot almonds from the parchment paper to a mixing bowl. Pour the tamari and sesame oil over the almonds and toss until well combined. The tamari will sizzle on the hot almonds.
- Drain Excess Liquid. Pick up the coated almonds with a slotted spoon and drain any excess tamari. Then transfer the almonds onto the prepared baking sheet again and place them back in the oven.
- Dehydrate Almonds. Reduce the oven temperature to 200°F and dehydrate the almonds for 10 minutes. Remove from the oven, and allow the almonds to cool before enjoying.
Recipe Pro-Tips
- Use parchment paper or a silicone baking mat. Be sure to line your baking sheet with parchment paper or a silicone baking mat to prevent the almonds from sticking.
- Spread almonds in an even layer. Don’t crowd the almonds on the baking sheet to ensure even roasting; crowding them can create a less crispy texture.
- Mind the almonds. Be careful not to burn the almonds when roasting in the oven – they should be a deep brown color and smell fragrant, but not burnt. If the almonds appear toasted enough before adding the tamari, turn off the oven briefly before returning the almonds to dry/dehydrate.
- Cool completely. Allow the almonds to cool completely on the baking sheet before enjoying or transferring to a storage container. This gives them time to crisp up fully and prevents them from becoming soggy.
- Adjust seasonings to taste. Taste the almonds tamari mixture and adjust the seasoning – adding more tamari or sesame oil to suit your preferences.
Recipe Variations
Below are alternative options for you to make this recipe your own.
- Nuts: Swap the raw almonds for a different nut like cashews, pecans, walnuts, or peanuts for unique flavor and texture variations. Or mix them for added complexity.
- Tamari: Substitute tamari with regular soy sauce for saltier notes or coconut aminos for a soy-free alternative with a slightly sweeter flavor.
- Oil: Experiment with alternative oils like olive, coconut, or avocado for various flavor profiles. Or, omit the sesame oil and sprinkle the tamari almonds with toasted sesame seeds before roasting for added crunchiness and nutty flavor.
Serving Suggestions
Enjoy these tasty almonds as a delightful snack, add them to a trail mix, or use them as a garnish for sides or main dishes to elevate the flavor, texture, and presentation – like some of our favorite recipes below.
- Curried Parsnip & Carrot Soup
- The Best Vegan Caesar Salad + Spiced Crispy Chickpeas
- Balanced Maple Mustard Tempeh Bowl
Storage Directions
Allow toasted almonds to cool completely before transferring them to an airtight container or glass jar with a lid and storing them in a cool, dry place away from direct sunlight. They will last up to two weeks when stored properly, or extend the shelf life by keeping them in the refrigerator.
Frequently Asked Questions
It is best to start with raw almonds because you need to toss them in the tamari while they are hot.
When it comes to tamari vs soy sauce, there are a few key differences between these common Asian cuisine condiments. Soy sauce is typically made from fermented soybeans, wheat, salt, and water while tamari (a Japanese soy sauce) is usually made without wheat – it is one of the more common gluten-free soy sauce alternatives. Also, soy sauce tends to have a rich, saltier flavor while tamari is known for a milder, smoother, and slightly sweeter taste.
While the toasted sesame oil gives these almonds a delicious nutty flavor, you can omit it if preferred. The almonds will still be flavorful with just tamari, or experiment with a different type of oil for a flavor variation.
More Snack Recipes
Recipe Card
Tamari Almonds
Ingredients
- 2 cups raw almonds
- 2 tbsp tamari
- ½ tsp toasted sesame oil
Instructions
- Heat oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Evenly spread the almonds over the prepared baking sheet. Toast them for 10 minutes, then stir. Return the almonds to the oven and toast for another 10 minutes until a deeper brown, but not burnt.
- Carefully transfer the hot almonds from the baking sheet to a heat-safe mixing bowl. Pour the tamari and sesame onto the hot almonds and stir well. The tamari will sizzle when it comes into contact with the nuts.
- Spoon the coated almonds back onto the parchment paper-lined baking sheet, draining the excess liquid from the nuts as you do. Place the almonds back in the oven. Reduce the heat to 200°F and dehydrate for 10 minutes.
- Remove them from the oven. Cool the baking sheet of almonds on a wire cooling rack for 15-30 minutes, or until room temperature, before enjoying.
Notes
- Use parchment paper or a silicone baking mat. Be sure to line your baking sheet with parchment paper or a silicone baking mat to prevent the almonds from sticking.
- Spread almonds in an even layer. Don’t crowd the almonds on the baking sheet to ensure even roasting; crowding them can create a less crispy texture.
- Mind the almonds. Be careful not to burn the almonds when roasting in the oven – they should be a deep brown color and smell fragrant, but not burnt. If the almonds appear toasted enough before adding the tamari, turn off the oven before returning the almonds to dry/dehydrate.
- Cool completely. Allow the almonds to cool completely on the baking sheet before enjoying or transferring to a storage container. This gives them time to crisp up fully and prevents them from becoming soggy.
- Adjust seasonings to taste. Taste the almonds tamari mixture and adjust the seasoning – adding more tamari or sesame oil to suit your preferences.
