These roasted tamari almonds are a quick, ultra-crunchy snack made with just 3 ingredients. You can roast them in the oven or air fryer, and they're ready in about 20 minutes = salty, umami-rich, and dangerously snackable.
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Oh hello, CRUNCHY, YUMMY, SPEEDY Tamari almonds.
And welcome snack squad!
Is it just me, or is finding a decent savory snack a struggle? I'm not talking about an empty cupboard/pantry. I'm talking about those so-called healthy snacks from the store with a mile-long ingredient list! And making your own snacks seems like it takes forever?
I'm here to heal your snack lover's heart. Meet the best snack attack savior - saltylicious roasted Tamari almonds. (If you need more snack ideas, try these golden tostones, kale chips, multi-seed crackers, or homemade croutons.)
Ingredients for Tamari Almonds (Only 3!)
These are your classic roasted, salty nuts, but with an incredible flavor boost from a rich, umami-packed Japanese sauce made from fermented soybeans: Tamari.
The best part (other than the snacking, of course)? These Tamari almonds come together in about 20 minutes with just 3 ingredients: almonds, a good glug of Tamari (or soy sauce if gluten-free isn't a necessity), and a teeny splash of oil. That's it! Roast the almonds for 5 minutes, toss them with Tamari and oil, then pop them back in for another 10 minutes.
The double baking method is helpful for making the almonds extra crunchy without burning the Tamari. From my experience, the Tamari tastes burnt if you put it on the almonds from the start of baking.
So, fellow salty snack lovers (and yes, even you sweet tooths), there's literally no excuse not to whip these up. They're perfect for any snack attack.
Oven vs Air Fryer Instructions
I usually make these Tamari almonds in the oven, mostly because I like to double the batch (two baking sheets instead of one).
BUT! The recipe amount from the recipe card below (300 g / 2 cups almonds) is air-fryer-friendly. Just one thing: you'll definitely want a lining or an oven-safe dish. We're here for almonds coated in salty, umami-rich Tamari goodness, not for that sauce to drip away into the bottom of your air fryer.
Here's what I do: I grab a small but deep ceramic dish that just fits into my air fryer basket. High, sturdy air-fryer liners work, too. The almonds end up piled up rather than spread out (like on an oven tray), but it still works. Just pause and stir once or twice more during both roasting rounds, and you'll end up with evenly roasted, flavor-packed almonds.
Enjoy! If you make these Tamari almonds, please leave a comment below! Thanks so much!
🍽 Recipe
Ultimate Roasted Tamari Almonds (Oven or Air Fryer)
Ingredients
Instructions
- Preheat your oven to 150°C (302°F), fan on. If using an air fryer: line it with a liner or use a deep, heat-safe dish, and remember to give the almonds a quick stir once or twice during both roasting rounds.
- First roast (Dry roast): Spread the almonds on a parchment-lined tray and bake for 5 minutes. This gives them a head start and makes them extra crunchy later.
- Second roast (With Tamari and oil): Take the tray out, drizzle the Tamari and oil over the almonds, and toss them right on the sheet. Back in they go for about 10 minutes.
- Check for doneness: The almonds are ready when the Tamari has completely disappeared (no visible liquid left) and they look slightly darker and glossy from the oil.If they still look pale or wet: Give them another 3-5 minutes. You'll know they're perfect when you catch that rich, almost burnt Tamari smell; not sharp, just toasty and caramelized.
- Take the Tamari almonds out the oven, toss with chili powder while they're still hot (so it sticks), and let them cool completely for them to turn irresistibly crunchy.
- Nibble and enjoy. 🙂
Notes
The Tamari almonds will keep fresh and crunchy up to a week stored in an airtight (non-plastic) container at room temp. I like keeping them in a jar, always visible and ready for a savory pick-me-up.
FAQs for These Tamari Almonds
Yes! Just skip the oil and lightly mist the almonds with water so the tamari sticks. They won't be quite as glossy or crunchy, but still very snackable.
Definitely. Cashews, walnuts, pecans, or hazelnuts all work. Just keep an eye on them as some nuts roast faster and can burn more easily (esp. cashews and walnuts).
They were likely roasted a bit too long, or the almonds were bitter to begin with. Try tasting a few almonds before roasting. If they're fine raw, roasting is probably the culprit. Tamari burns quickly, so lower the heat and shorten the second roast.
Absolutely. I like adding them to fresh salads, like this Chinese cabbage salad or the watermelon rind salad. They can also add crunch and depth to cooked vegetable salads such as a Japanese broccoli salad, warm glass noodle salad, or roasted butternut with feta.
I'm always curious. Tried this Tamari almonds recipe? How did it go? I wanna hear all about it. How did you serve it?
Drop the details below because we all love a fun twist or a lesson learned.
Wishing you planty of crunchy snack delights,
Ramona
♥
Cathy says
I made these today, and they turned out very well. I added cayenne pepper and smoked paprika at the end as this is what I had on hand.
I did all of the mixing in the pan as directed, which worked well.
I roasted them in my small tabletop oven on the convection setting.
Thank you for this recipe!
Ramona says
Thanks for your comment, happy you liked the Tamari almonds. Oh yeah, I imagine smoked paprika works really well in this recipe, great recommendation. Good to know also that you can use the convection setting here. I assume you either had the almonds in the oven longer or baked them at a higher temp.