At this time of year, it seems we always need a quick and easy snack, whether to take to a party or to have ready when friends drop by. I used to buy tamari roasted nuts, but had forgotten all about them until we had a party to attend and little time to make something to bring. My husband gets credit for suggesting that we make these tamari roasted nuts and seeds.
You can use almost any combination of nuts and seeds. I always have almonds, sunflower seeds, and pumpkin seeds on hand, so that’s what I used. Mix it up with cashews, macadamia nuts, or even sesame seeds.
Many brands of tamari are gluten-free. I admit that, because tamari is harder for me to get in Guatemala than soy sauce is, I often use soy sauce in this recipe. Soy sauce is thinner than tamari, so you may need to use a bit more soy sauce and roast a little longer to get a similar flavor. The results are delicious either way.
I’ve also made these in a toaster oven when I didn’t have access to a full oven. Just turn the oven on the Toast setting and watch the nuts and seeds carefully, stirring every minute. Don’t let them burn!
- 1 cup raw almonds
- 1/2 cup raw pumpkin seeds (shelled)
- 1/2 cup raw sunflower seeds
- 2-4 tablespoon tamari (or soy sauce)
- Preheat oven to 350 degrees F.
- Mix the nuts and seeds in a shallow baking dish.
- Pour 2 tablespoon tamari or soy sauce over the nuts and seeds and mix thoroughly. Spread the mixture into a thin, even layer in the baking dish.
- Bake for five minutes, then stir. Bake a couple minutes more, and stir again.
- When the nuts and seeds start to dry out, carefully taste one to see if the flavor is strong enough for you. If not, add 1-2 tablespoon more tamari or soy sauce and bake another five minutes.
- Continue baking and stirring every couple minutes until the nuts start to become fragrant and a bit brown. I like mine really crisp, so I let them bake until the nuts are crisp. They will crisp more as they cool!
- When the nuts are crisp enough, remove from the oven and pour them on to a baking sheet or parchment paper to cool.
Store in an airtight container…if they last that long!