Stir them ‘til they’re toasted, and then sizzle tamari soy sauce into the hot pan. That’s it, done. Let’s make a batch of easy pan-roasted tamari almonds and watch the game while we munch on this delicious crunch. Now, please remind me who’s playing.
Tamari almonds are about the healthiest most satisfying snack you can eat, particularly when you’re craving something salty. Almonds are rich in healthy fats and they’re a good source of protein and fiber, not to mention magnesium and vitamin E.
Pan-roasted tamari almonds are better because they’re homemade. The nuts are fresher, and, when roasted at home, tamari almonds are a far sight cheaper than the ones you buy from bulk bins. And you know exactly how they’re made.
Tamari is high-quality Japanese soy sauce. It’s darker, and slightly thicker than regular soy sauce, with richer, less salty flavor, all around smoother on the tongue. It’s available wheat-free, which is great if you are gluten-intolerant–be sure to check the label.
Today’s tamari toasted almonds start with a teensy bit of olive oil in the pan. The oil gives the nuts a bit of shine and helps the tamari stick to the toasted almonds. Know that you don’t have to use the oil–often, I don’t. But I always roast the nuts in the pan—why bother turning on the oven?
Enliven any nut or seed with tamari, following the same pan-roast method. Like these easy pan-roasted tamari almonds, a variation of my tamari roasted sunflower seeds.
You might also want to try these skillet-roasted curry cashews.
Tamari-seasoned divine deviled eggs topped with a roasted tamari almond!
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Easy Pan-Roasted Tamari Almonds
Ingredients
- 2 cups raw whole almonds
- 1 teaspoon olive oil
- 2 tablespoons tamari soy sauce
Instructions
- Heat a medium skillet over medium-high heat. Add the olive oil, and when it begins to shimmer, add the almonds. Stir and cook the almonds until they take on a light bronze color, about 10 minutes. To tell if they are ready, look for color in the broken ones, taste and smell for toasting, and listen for the first pop of an almond. Remove from the heat. Immediately add the tamari, stirring. Almost instantly the tamari evaporates into the almonds. Stir a few more minutes to let the nuts dry out.
Even before you wrote your comment about you and tamari, I asked myself what’s up with Letty and tamari!! Still love getting your recipes and writings and pictures. I have only one question – when is the Super Bowl???? · 30 January, 2016
LOL! I don’t know who’s playing but it’s next Sunday! · 30 January, 2016
Still on my new year cleanse but when I’m done, almonds!! This is what I miss the most. · 30 January, 2016
Good on you for a cleanse. One month and then you get the almonds? · 30 January, 2016
I keep running out of tamari because I keep find more and more delicious ways to use it. I should probably set a bottle aside for the multiple batches of almonds I need to make. GREG · 30 January, 2016
Tamari–a big bottle is good to find. · 31 January, 2016
I’m looking for a recipe for tamari almonds and was trying to read the 13 reviews of your recipe. I clicked under the photo of the almonds where it lists number of reviews and stars. Instead of seeing the reviews, I added a two star review! I’ve not made your recipe and I wasn’t intending to leave a review. Plus I’m sure your recipe is much better than two stars. Please delete my review (the 14th one). Thank you. · 14 December, 2021
A definite keeper, such a quick, easy and tasty recipe. Will be making lots of these of Christmas
Thank you. · 10 December, 2022
Thank you Merle! Guests always ask for this recipe–I tell them just do a Search on my blog for tamari almonds! · 14 December, 2022