Ingredients

2 cups raw almonds
2-3 tbsp tamari*
optional: 1 tsp sesame oil

Method

1. Heat a large skillet/pan over medium heat.
2. Add almonds to pan and cook, stirring frequently, until the almonds become a golden-bronze roasted colour and smell fragrant. This should take 8-10 minutes. Take care not to burn the almonds!
3. Remove pan from heat and stir in tamari and optional sesame oil to coat the almonds. The tamari will sizzle and steam as it is quickly absorbed into the almonds.
4. Return to the heat and stir until the almonds are completely coated and the liquid has evaporated (if using less tamari, this step may not be necessary!)
5. Allow to cool for a minute then taste for seasoning.

Notes:

1. *Not all tamari is gluten-free as would be expected – so double check your bottles if you need your tamari to be gluten-free! This recipe exists because I had bought tamari almonds that had wheat added to them… always check your labels.
2. *2 tbsp of tamari will make for a dry coating with a more subtle flavour, while 3 tbsp will make for a slightly sticky coating with a stronger tamari flavour.
3. These almonds go incredibly with seasonal cheese boards, in a snack box, and cut up in salads. How will you enjoy these tasty morsels?