Ultimate Roasted Tamari Almonds (Oven or Air Fryer)
These roasted Tamari almonds are an easy, speedy, healthy home-made snack. What's more: They are irresistibly yummy!
Servings: 6 servings
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
*Tamari is the star and namesake here, but soy sauce works too! If using soy sauce, add a pinch of salt since it’s a bit less salty than Tamari. Also, keep in mind that Tamari is gluten-free, while soy sauce is not.
Storage:
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.
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.