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1
Preheat oven to 300u00b0 F.
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2
Measure out 2 cups of raw almonds. (I always double the recipe or use whatever amount of almonds I have.)
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3
Lay almonds over your baking sheet and place in oven for 10 minutes.
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4
Remove from oven, flip almonds. Place in oven for another 10 minutes.
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5
Stop and check on the almonds every few minutes, especially if your oven runs hot. Cut one or two almonds in half to see if they're still white inside, turning darker, golden, golden brown, or burnt. The color outside does NOT guarantee the color inside. Return to oven until golden to golden brown. (See photos.)
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6
Pour almonds into a bowl. Pour tamari in over them. (I use low-sodium gluten/wheat free tamari.) It should sizzle/steam as you stir. Continue to stir almonds until all the tamari has coated the almonds and the liquid has evaporated.
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7
At this point, drizzle in some toasted sesame oil and stir.
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8
Taste the almonds but try not to eat them all. Add tamari or oil as needed.
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9
Turn off the oven. Distribute the coated almonds on the pan and return to the oven to dry for 10 minutes. Make sure to cool oven before if it was very hot or the almonds were almost burnt.
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10
Remove when dry. Eat. Store. Share. Make again. Adapt recipe.
