Look forward to snack time with these oven-roasted Tamari Almonds! Made with just three simple ingredients, they are packed with flavor and the perfect crisp texture. Enjoy them on their own or use them as a garnish to dress up your dishes!
Prep Time5 minutesmins
Cook Time30 minutesmins
Cooling Time10 minutesmins
Total Time45 minutesmins
Course: Snack
Cuisine: American
Keyword: Tamari almonds, tamari almonds recipe
Ingredients
2cupsraw almonds
2tbsptamari
½tsptoasted 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
This recipe was adapted from Food 52’s tamari almonds recipe. Storage DirectionsAllow 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. 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 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.