Crispy Tamari Almonds: Oven Roasted or Dehydrated

Homemade crispy tamari almonds are the perfect snack when you are craving something that is slightly salty, but still good for you. Learn how to activate your own almonds, which can then be dried in the dehydrator or roasted in the oven.

TOTAL TIME INVESTMENT: 15 MINUTES IF ROASTED

I don’t tend to snack.  Three square meals, spaced through the day, are usually enough to keep me going.  Usually. 

There are times, however, when I find myself opening the fridge door and cupboards in the vain hope that something snack worthy will leap out at me and banish that niggling desire to eat something, anything. 

Which is why I don’t keep processed snack foods in the house. I cannot be trusted. Instead I keep a variety of sweet and savoury snacks on hand to tame the snack monster when it bites. Want to know my favourite healthy snacks? You can grab the guide from my Resource Library simply by clicking the link below or requesting access to the library at the end of this post.  

These crispy tamari almonds tick both the sweet and savoury boxes for me. The slightly sweet almonds contrast with the slightly salty tamari, resulting in healthy snack heaven.

Over time I have both dehydrated and toasted these tamari almonds, and I have decide that my preferred method is to activate the almonds and then toast them. 

I know that activating the almonds is an extra step, but I think it makes the almonds slightly sweeter. Mr Grumpy doesn’t notice any difference though, so do whatever works for you. 

Whichever method you choose, be aware that these tamari almonds are very moreish indeed.  Maybe make a double batch. You have been warned.

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Ingredient Substitutions for Tamari Almonds

I know what you are thinking – the recipe only has two ingredients. What can you possibly substitute here? Well ….

• Any nuts can be used in place of the almonds. I think pecan nuts would be good, as would Brazil nuts. Try a small batch with your favourite nuts and see how you like them.
• Light soy sauce can be used in place of the tamari. However if you need the tamari almonds to be gluten free, do not use soy sauce. Source a good gluten free tamari instead.

How To Make Activated Nuts

Why Activate Nuts?

Nuts are an extremely good source of valuable fats, vitamins and minerals, but they also contain anti-nutrients such as lectins, phytates and enzyme inhibitors. 

These anti-nutrients prevent the nuts from germinating until conditions are suitable, and their presence is the reason some people find nuts difficult to digest. 

Anti-nutrients can be eliminated either by activating or toasting the nuts prior to eating, making the nuts easier to digest.

How To Make Activated Almonds At Home

To activate your own almonds, place 1 cup of the nuts in a bowl, add 1 teaspoon of sea salt and just enough water to cover the nuts. 

Stir the almonds gently to dissolve the salt then allow to sit for a minimum of 8 hours: I usually allow mine to sit overnight.  It is this soak in salty water which tricks the kernel into thinking that conditions are suitable for germination and eliminates the anti-nutrients. 

Drain the nuts and rinse them thoroughly to remove the salt.  The almonds need to then be dried to make them crispy.

To dry the almonds:

1. Place them in a dehydrator for around 12 hours or until they are crispy. The actual dehydration time will depend on your individual machine, or 
2. Dry the nuts in a low oven (no more than 100C/210F). Expect them to take at least 12 – 24 hours.

Stir the almonds from time to time as they dry. It is important to dry the almonds completely to prevent them from forming mould.

Once the activated almonds are dry, store them in an airtight container. They will last for up to one month if stored on the benchtop or in the pantry. Storage time will be extended if stored in the fridge or freezer.

Almost any nut can be activated using this method. The only nut I haven’t had any success activating is cashews.  I find they just turn slimy and aren’t worth the effort

Where To Buy Activated Nuts?

If activating your own nuts sounds like far too much effort, packets of activated nuts can be purchased in most health food stores or in the health food section of supermarkets. 

However, from the asking price you would be forgiven for thinking that activated nuts can only be prepared by the light of the full moon with a sprinkle of powdered unicorn horn.  They are expensive. 

Suddenly making activated nuts at home for a fraction of the price doesn’t sound too hard after all. Right?

Roasted Almonds vs Activated Almonds

Roasting almonds without prior soaking will reduce the heat sensitive anti-nutrients, but will also denature some of the more sensitive fatty acids in all nuts such Omega-3. 

I usually roast almonds and other nuts for around 15 minutes at 140C/280F.  You can roast nuts quite quickly at higher temperatures although I find I have better control with lower heat/longer time.  There have been disasters when I have tried to hurry the process.  Even chickens don’t fancy burnt nuts.

Tamari Almonds – Frequently Asked Questions

What are tamari almonds?

Tamari almonds are simply raw or activated almonds that have been coated in tamari sauce, then either dehydrated or roasted to make them crispy and crunchy.

Are tamari almonds good for you?

Almonds are low in saturated fats, high in fibre and minerals, packed with antioxidants and are low in calories, making them an excellent addition to a healthy diet. Tamari generally has no additives or preservatives, and is lower in salt than soy sauce.

Combine tamari and almonds, and you have the perfect healthy snack.

How many almonds can you eat a day?

Whilst almonds are a great addition to a healthy diet, too much of anything is not good for you. The general recommendation is that 1/4 cup almonds (or 23 almonds if you want to count them) is the right portion size for daily snacking.

Can you eat tamari almonds on keto?

Almonds are a great addition to a keto diet, so long as you adhere to standard dietary recommendations for daily consumption.

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Tamari Roasted Almonds – A Few Final Tips

These tamari almonds are one of the easiest snacks you can make. Don’t be daunted by all my talk of activating almonds. I just like to give you options. And as easy as these almonds are, I leave you with a few final tips.

1. You do not have to use activated almonds to make this recipe. It will be just as successful using raw almonds straight from the supermarket.
2. These nuts have only the slightest saltiness to them as I didn’t want to be reaching for a large glass of water with each handful. If you like yours saltier, either add more tamari or sprinkle them with sea salt as they come out of the oven.
3. The tamari on the almonds will attract moisture, particularly if it is humid. This will make the almonds seem damp. To avoid this, store them in an airtight container as soon as they have cooled.
4. The almonds will be gluten free if your tamari is gluten free.
5. Tamari almonds will last for around two weeks on the benchtop if stored in an airtight container, although they may soften during this time irrespective of how airtight your container is.
6. Tamari almonds will last for two to three months in the fridge and up to six months in the freezer if in a sealed airtight container.

Other Healthy Snack Ideas You May Enjoy

Healthy snacking doesn’t need to be hard. Sometimes you just need a little inspiration. Make sure you grab my easy snack guide from my Resource Library. You can request access in the form below. But to get you started, here are a few simple snack ideas for you

• Chocolate Coconut Bliss Balls
• Coconut Maple Caramel Popcorn
• Indian Spiced Chickpeas
• Toasted Coconut Peanut Butter Cups
• Coconut Mango Chia Pudding

And there are plenty more snack ideas here.

Enjoy!

Made this recipe? Tell me how it went in the comments below.
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Update Notes: This post was originally published on 19th October 2014. It was substantially updated on 27th June 2019 to include ingredient substitutions, FAQ’s, nutritional information, Table of Contents and to improve the readability of the text.