These savory Tamari Almonds are easy to make and delightfully addictive. With just three ingredients, raw almonds become a crunchy, umami-forward snack perfect for munching, gifting, or adding a savory crunch to meals.
This recipe pairs the rich, savory depth of tamari with the toasty nuttiness of sesame oil, then finishes the almonds in the oven. Roasting gives a crisp exterior and slightly tender center, while the tamari and sesame oil create layers of flavor in every bite.
Tamari almonds are versatile: enjoy them straight from the jar as a nutritious snack, add them to a cheese or charcuterie board, or sprinkle them over salads, grain bowls, soups, and stir-fries to add texture and savory interest.
Ingredients
Raw almonds: Use raw, unsalted almonds so you control the flavor and texture. Choose plump, uniform nuts for even roasting.
Tamari: A Japanese-style soy sauce, often gluten-free. Choose low-sodium tamari if you want more control over saltiness.
Toasted sesame oil: Adds a nutty, toasty note—use toasted sesame oil for the most flavor. Regular sesame oil or another oil can be substituted if needed.
How to Make Tamari Almonds
- Toast the almonds: Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone mat. Spread the almonds in a single layer and toast for 10 minutes. Stir and toast another 10 minutes until a deeper golden-brown, taking care not to burn them.
- Toss with tamari and oil: Transfer the hot almonds to a heat-safe bowl. Pour the tamari and toasted sesame oil over the almonds and toss to coat—the tamari will sizzle on contact.
- Drain excess liquid: Use a slotted spoon to lift the coated almonds and let excess tamari drip back into the bowl. Return the almonds to the parchment-lined baking sheet in a single layer.
- Dehydrate gently: Lower the oven temperature to 200°F and place the almonds back in the oven for about 10 minutes to dry and crisp. Remove and let cool completely before serving so they firm up.
Recipe Pro-Tips
- Line the pan: Use parchment paper or a silicone mat to prevent sticking and make cleanup easy.
- Space the almonds: Avoid crowding so the almonds roast evenly and crisp up.
- Watch the color: Almonds can go from toasted to burnt quickly—look for a deep golden brown and a toasty aroma.
- Cool fully: Let almonds cool on the sheet to finish crisping before storing.
- Adjust seasonings: Taste as you go—add more tamari or sesame oil if you prefer bolder flavor.
Recipe Variations
Make this snack your own with simple swaps:
- Different nuts: Try cashews, pecans, walnuts, or peanuts, or use a mixed blend.
- Condiment swaps: Regular soy sauce or coconut aminos work in place of tamari for different flavor profiles.
- Alternative oils: Olive oil, coconut oil, or avocado oil can be used, or skip oil and sprinkle toasted sesame seeds for extra crunch.
Serving Suggestions
Serve these tamari almonds as a snack, add them to trail mix, or use them to top salads, soups, grain bowls, and roasted vegetables for a salty, crunchy finish.
Storage Directions
Cool the almonds completely, then store in an airtight container in a cool, dry place away from sunlight for up to two weeks. Refrigeration can extend their shelf life.
Frequently Asked Questions
Raw almonds are recommended because the recipe relies on tossing the nuts with tamari while they’re hot from the oven so the coating adheres properly.
Tamari is a Japanese-style soy sauce that’s often made without wheat and is a common gluten-free alternative. It usually tastes a bit milder and smoother than typical soy sauce, which can be saltier.
Yes. Toasted sesame oil adds depth and nuttiness, but the almonds will still be flavorful with tamari alone. You can also try other oils for different flavor notes.
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Recipe Card
Ingredients
- 2 cups raw almonds
- 2 tbsp tamari
- ½ tsp toasted sesame oil
Instructions
- Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper or a silicone mat.
- Spread the almonds in a single layer and toast for 10 minutes. Stir and toast another 10 minutes until a deeper brown but not burned.
- Transfer hot almonds to a heat-safe bowl. Pour the tamari and sesame oil over them and toss; the tamari will sizzle.
- Use a slotted spoon to transfer the coated almonds back to the parchment-lined sheet, draining excess liquid. Reduce the oven to 200°F and dehydrate for 10 minutes.
- Remove and cool on a wire rack until room temperature so the almonds crisp fully before storing or serving.
Notes
Allow almonds to cool completely before storing in an airtight container. They keep up to two weeks at room temperature or longer refrigerated.
Nutrition
Serving: 0.25 cup | Calories: 212 kcal | Carbohydrates: 8 g | Protein: 8 g | Fat: 18 g | Sodium: 252 mg | Fiber: 5 g