Tamari, the deeper flavored cousin of soy sauce, goes splendidly with toasted almonds. Eat as is for a quick, filling snack or roughly chop and use as a savory salad topping.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place almonds in a mixing bowl and pour tamari over the top. Stir well. Spread almonds on the baking sheet and drizzle any remaining tamari from the mixing bowl over the top. It will all be absorbed as the almonds are toasting.
Bake for 10-15 minutes. The almonds will be dry to the touch and golden when they are finished. Let cool completely on the baking sheet.
Store in airtight containers until ready to eat.
Notes
Swap almonds for the nut of your choice, or use mixed nuts.
Coconut aminos can be used in place of tamari for a soy-free option.
For some variations:
Sweet: 1 cup raw almonds, 1 tablespoon pure maple syrup, ½ teaspoon vanilla extract, pinch sea salt
Spicy: 1 cup raw almonds, 2 teaspoons fresh lime juice, pinch each: cayenne and sea salt