These savory Tamari Almonds are easy to make and addictive to snack on. With just three simple ingredients, this recipe turns plain raw almonds into a crunchy, umami-packed treat perfect for snacking or serving as an appetizer.
Raw almonds are tossed with salty-tangy tamari and a touch of toasted sesame oil, then roasted until they develop a crisp exterior and a slightly chewy center. The result is a nut with deep, savory flavor and satisfying crunch. These tamari roasted almonds are versatile: eat them straight from the jar, add them to a snack or charcuterie board, or use them as a crunchy topping for salads, grain bowls, soups, or stir-fries.
Ingredients
Raw Almonds: Use raw, unsalted almonds for the best texture and control over seasoning. Pick plump, uniform nuts for even roasting.
Tamari: A Japanese soy sauce often made without wheat, tamari brings rich umami. Choose low-sodium tamari if you want to better control salt levels.
Toasted Sesame Oil: Adds a warm, nutty depth. Use toasted sesame oil for the most pronounced flavor; regular sesame oil or another neutral oil can work in a pinch.
How to Make Tamari Almonds
- Toast the almonds: Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the raw almonds in an even layer and toast for 10 minutes, stir, then toast another 10 minutes until they’re a deeper brown and fragrant but not burnt.
- Toss with tamari and oil: Carefully transfer the hot almonds to a heat-safe bowl. Pour the tamari and toasted sesame oil over them and toss until evenly coated. The tamari may sizzle when it hits the warm nuts.
- Drain excess liquid: Use a slotted spoon to lift the coated almonds, allowing excess tamari to drain back into the bowl. Spread the almonds back on the parchment-lined sheet.
- Dehydrate: Reduce oven temperature to 200°F and return the almonds to the oven for about 10 minutes to dry and crisp. Remove and cool completely before serving.
Recipe Pro-Tips
- Line the pan: Use parchment paper or a silicone mat to prevent sticking and make cleanup easy.
- Spread evenly: Keep almonds in a single layer so they roast uniformly and crisp up well.
- Watch closely: Almonds can go from toasted to burnt quickly. Remove them if they reach a deep brown and fragrant stage before adding the tamari.
- Cool fully: Let the almonds cool on the baking sheet to reach maximum crispness before storing.
- Adjust to taste: Add more tamari or sesame oil if you prefer stronger seasoning.
Recipe Variations
Customize this simple recipe to suit your preferences:
- Different nuts: Swap almonds for cashews, pecans, walnuts, or peanuts, or mix nuts for varied texture.
- Alternative sauces: Use regular soy sauce for a saltier bite or coconut aminos for a soy-free, slightly sweeter option.
- Oil swaps: Try olive, avocado, or coconut oil for different flavor profiles. You can also skip oil and sprinkle toasted sesame seeds on before drying for extra crunch.
Serving Suggestions
Serve these tamari almonds as a snack, add them to trail mix, or use them as a crunchy garnish for salads, soups, grain bowls, and more. They also pair nicely on a cheese or charcuterie board to add a savory crunch.
Storage Directions
Cool the almonds completely, then store in an airtight container in a cool, dry place away from direct sunlight. Properly stored, they keep up to two weeks. Refrigeration can extend shelf life further.
Frequently Asked Questions
It’s best to start with raw almonds so they heat and absorb the tamari while hot. Roasted almonds won’t absorb the tamari as well and may not finish with the same texture.
Soy sauce usually contains wheat and can be saltier, while tamari is often made without wheat and has a smoother, slightly sweeter umami flavor, making it a common gluten-free alternative.
Yes. Toasted sesame oil adds a nutty depth, but the almonds will still be flavorful with just tamari. You can also experiment with other oils or add sesame seeds for more texture.
More Snack Recipes
- Spiced Crispy Chickpeas
- Perfect Stovetop Popcorn
- Easy Vegan Travel Snacks
Recipe Card
Tamari Almonds
Oven-roasted tamari almonds made with just three ingredients for a crunchy, savory snack.
Prep Time: 5 minutes • Cook Time: 30 minutes • Cooling Time: 10 minutes • Total Time: 45 minutes • Servings: 8
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.
- Spread almonds in an even layer and toast for 10 minutes. Stir and toast another 10 minutes until a deeper brown but not burnt.
- Transfer hot almonds to a heat-safe bowl. Pour tamari and sesame oil over them and toss; the tamari will sizzle.
- Spoon the coated almonds back onto the parchment-lined sheet, draining excess liquid. Reduce oven to 200°F and dehydrate for 10 minutes.
- Remove and cool on a wire rack until room temperature before enjoying or storing.
Notes
Allow almonds to cool completely before storing in an airtight container. They will keep up to two weeks at room temperature or longer if refrigerated.
Nutrition
Serving: 0.25 cup • Calories: 212 kcal • Carbs: 8 g • Protein: 8 g • Fat: 18 g • Sodium: 252 mg • Fiber: 5 g