Prep: 5 mins
Bake: 10-15 mins
We LOVE Tamari Almonds. Salty, crunchy, nutty and a delicious variation on toasted almonds.
Unfortunately, Tamari Almonds can be super expensive to buy, and we’re always hesitant about source and production process – whether they might be cross-contaminated with gluten, peanuts and/or full of sulphites.
This past summer, we started making these at home after a bit of trial and error and they have become a reliable and delicious snack for everyone in our family (especially one particular 5 year old who loves potato chips – but happily will reach for these instead!).
They’re cheaper to make than to buy and they are so quick and easy, you’ll add them to your rotation of homemade snacks after you make your first batch. We guarantee it!
- 1/2 cup raw almonds, whole or chopped
- 1 tbsp (+1 tsp) low-sodium gluten-free Tamari
- Parchment paper
- Baking sheet
The Steps to Take
Preheat oven to 325 degrees and line a baking sheet with parchment paper (don’t skip the parchment – it’s key).
Toss almonds in tamari until fully coated and spread evenly on baking sheet. Pour any excess tamari on top of almonds (it’ll cook off).
Roast almonds for 10 minutes. Remove pan and turn almonds with a spatula and bake for another 5 minutes or until lightly golden, and all tamari has dried up.
Let cool on pan completely – once cool they will be super crunchy. Roll parchment a bit or with a spatula to loosen almonds. Serve fresh or store in an airtight container at room temp for a couple of weeks.
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