Warning: Extreme Snackability! These roasted Tamari almonds are the CRUNCHIEST, HEALTHIEST, SALTYLICIOUSLY yummy nibbles you'll ever devour. Get ready to munch on them every day!
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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 the ultimate struggle? I'm not talking about an empty cupboard/pantry. I'm talking about those healthy-ish store-bought options with a mile-long mystery 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.
And sweet tooths, please don't tap out just yet! These almond babies might just change your mind. Just for a taste. Just today. Just for these TAMARI ALMOND BOMBS! Stay with me.
Let me paint you a little picture …
Ever heard that strong emotions make strong memories? Like, first time holding your little one? Birthday bash with a heart balloon explosion? That mountain hike where you get lost for hours, then – relief kicking in - find the car, happy as a clam, with legs like jelly?
For me, food memories rule! Like the time a coworker said sweets didn't tempt her. Hold the phone! Cookies? Cake?! CHOCOLATE?! Turns out, she's a major salty snacker. "It's weird, I know," she admitted, almost sheepishly, as if she could sense my shock.
Funny thing is, my own taste buds have done a complete 180 these past few years. Now I'm all about the SWEET & SALTY snack life.
Funnier still: Savory snacks vanish the fastest in our house. We're talking chickpea chips, lentil crisps, grissini, potato chips – you name it, it's gone in a flash. Roasted nuts are no exception!
Cue the Tamari almonds!
These are your classic roasted, salty nuts, but with a BOMB flavor boost from a Japanese superstar called Tamari – a yummy sauce made from fermented soybeans. Basically, roasted nut nirvana!
The BEST part? These snack attack heroes come together in 20-ish minutes with like, 3 ingredients. Seriously, just almonds, a good glug of Tamari (or soy sauce), and a teeny splash of oil. That's IT!
So, to all my fellow salty snack lovers (and even the sweet tooths!), I present a simple yet oh-so-delicious homemade bite that's perfect for ANY snack attack.
Every day, every hour, every minute is Tamari Almond Time!
Let's snack happy, everyone!
🍽 Recipe
Ultimate Roasted Tamari Almonds
Ingredients
- 300 g almonds
- 3 tablespoons Tamari* or soy sauce (in this case, the snack won't be gluten-free anymore)
- 1 tablespoon neutral oil or olive oil
- 1 scant teaspoon chili powder optional (alternatively, 1 teaspoon hot paprika powder and ¼ teaspoon cayenne pepper)
Instructions
- Preheat your oven to 150°C (302°F) with the fan on. Alternatively, you can use an airfryer.
- Spread the almonds in a single layer on a baking sheet lined with baking paper. Bake for 5 minutes.
- Remove the almonds from the oven and toss them with the Tamari and oil right on the baking sheet. Bake for an additional 10 minutes.
- Remove the almonds from the oven and immediately toss them with the chili powder (while they're still hot).
- Let the almonds cool completely for maximum crunch. Enjoy!
Notes
Team sweet or team salty? Let me know in the comments if you're a sweet tooth (who secretly loves these Tamari almonds)!
Wishing you planty of crunchy snack delights,
Ramona
Psst ... you'll love these Crispy Kale Chips and the Puerto Rican Fried Plantain Patties.
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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.