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 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 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.
Snack Confessions
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? Been there, done everything.
Still, for me, food memories rule! Like the time a coworker said sweets didn't tempt her. Wait, whaaaat!? 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 has 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!
Why These Tamari Almonds Rock
These are your classic roasted, salty nuts, but with a BOMB flavor boost from a rich, umami-packed Japanese sauce made from fermented soybeans: Tamari. You're basically headed straight for roasted nut nirvana.
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), 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. Hello, salty snack perfection!
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.
Every day, every hour, every minute is Tamari Almond Time!
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Making Them in the Air Fryer
I usually whip up these Tamari almonds in the oven-mostly because I like to double the batch (snack stash goals, right?). Plus, two baking sheets fit perfectly there.
BUT! The recipe amount 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. Sure, the almonds end up piled up rather than spread out, but it still totally works. Just pause and stir once or twice during both roasting rounds-easy peasy-and you'll end up with evenly roasted, flavor-packed almonds.
Let's snack happy, everyone! Let's make these almond cuties.
🍽 Recipe
Ultimate Roasted Tamari Almonds
Ingredients
Instructions
- Preheat your oven to 150°C (302°F), fan on. You can also use an air fryer: just line it with a liner or heat-safe dish and remember to give the almonds a quick stir once or twice as they roast.
- 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 them out, toss with chili powder while they're still hot (so it sticks), and let them cool completely for that irresistible crunch.
- Nibble and enjoy. 🙂
Notes
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Team sweet or team salty? Let me know in the comments if you have a sweet tooth (and secretly love these Tamari almonds)!
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.