Roasted Nuts with Tamari, Maple + Sugar Kelp Flakes

healthy snack maple nuts roasted nuts snack food snacking sugar kelp tamari umami

 Jars of and bowls of roasted nuts glow in a beam of sunlight

I can only hope that you are blessed with a sister-in-law like mine, who is culinary royalty. Everything she makes is mouthwatering, and in typical little-sister fashion I am constantly copying her and stealing her recipes (thanks C! xo). 

Instead of buying roasted nuts from the store, she buys the goods in bulk and roasts them herself at home. This recipe is one she gave me, that I have added kelp to, as I do with all things. Because I live for umami, and I’m not ashamed. 

She keeps a jar of these nuts easy to hand, so when hanger approaches she has a healthy option to give her some quick protein + nutrients while she decides on what to make for a meal. I’m hoping this will keep me out of the bread, which is my nemesis + heaven all at once. 

I used almonds because I love them and they were on sale, but I imagine this recipe would work with any nut. Almonds are problematic because of bees and pesticides, and I’m kind of embarrassed, but here I am. Here’s an article if you want to read more about why you should buy organic almonds

Bowls of flaked sugar kelp and roasted almonds radiate health and joy


2 cups raw almonds/your nut of choice  

¼ cup tamari (use a little less if you’re using Bragg's liquid Aminos)

Splash of toasted sesame oil 

1-2 tbsp maple syrup (decide how sweet you want them. You can't mess it up)

2 tbsp sugar kelp flakes 




  1. Turn your oven up to 300. Spread the nuts out on baking sheet.
  2. Roast for 10 minutes. 
  3. While you are waiting, mix your liquid ingredients together.
  4.  Stir, and roast for another 10.
  5. Keep stirring + roasting until the nut interiors are a lovely light brown. The exterior of the nut will lead you astray-- the exterior color will not tell you when they are done, so make sure to try a few and check the interior color. 
  6. Once they are roasted to your satisfaction, transfer them to a large bowl. Drizzle the liquid on them and stir. Steam should rise up, and most of the liquid should evaporate/soak into the nuts. 
  7. Add your dried kelp, keep stirring. 
  8. Pop them back in the oven for an additional 10 minutes, making sure to get all the drippings + flakes from the bowl, and add them back into the nuts. Do NOT put them on a parchment paper! You will never get them off . 
  9. Set out to cool. Stir occasionally so they don't stick to the pan. If they do stick to the pan, its nothing a spatula won't pry off. You might get disheartened looking at your sticky, messy pan but don't cry. It comes off in a trice with hot water. 
  10. Try not to eat them all at once. They will keep in an airtight container. They keep especially well with chocolate chips thrown in :)




 a single roasted almond rests on a pink tongue, about to be gobbled with delight

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