Ingredients
Directions
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Add the tamari (1 tablespoon plus one teaspoon) and maple syrup to a medium bowl and mix well.
Stir in the almonds until coated.
Sprinkle in the sesame seeds and stir until coated (as best as possible).
Spread the almonds out evenly on the prepared baking sheet. Scoop any remaining sesame seeds onto the almonds.
Sprinkle with salt, if using.
Bake for 20 minutes, tossing halfway through.
Once almonds are done roasting, remove them from the oven and let them cool for 10–15 minutes. They’ll get crispier as they cool.
Chef's Notes
Substitutions
Use another nut in place of the almonds, such as cashews or hazelnuts.
Nut-free
Substitute almonds with sesame or pumpkin seeds.
Sugar-free
You can use date paste in place of maple, but you might need to add 1–2 tablespoons of water to the paste to create a thinner consistency.
Dehydrator Instructions
After coating them in the maple and tamari mixture, dehydrate them at 105-118 degrees for 12-24 hours, rotating them halfway through. The time will vary depending on the dehydrator.
Storage
Store in an airtight container at room temperature for up to 14 days.
Ingredients
Directions
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Add the tamari (1 tablespoon plus one teaspoon) and maple syrup to a medium bowl and mix well.
Stir in the almonds until coated.
Sprinkle in the sesame seeds and stir until coated (as best as possible).
Spread the almonds out evenly on the prepared baking sheet. Scoop any remaining sesame seeds onto the almonds.
Sprinkle with salt, if using.
Bake for 20 minutes, tossing halfway through.
Once almonds are done roasting, remove them from the oven and let them cool for 10–15 minutes. They’ll get crispier as they cool.
