Think of tamari as the hip, gluten-free, Japanese cousin of traditional soy sauce. It's a byproduct of fermented soybeans just like soy sauce, but it contains very little wheat and tends to taste less salty.
We always have soy sauce in the pantry as a staple, but when I ran out this week I decided to swap in tamari for the next round.
If you want to know even more about it, check out this great article that compares the two sauces from The Kitchn.
Maple-Tamari Roasted Almonds
I found this snack recipe on The Kitchn.
Serves 4 to 6
2 cups raw almonds
3 1/2 tablespoons low-sodium tamari
3 tablespoons pure maple syrup
2 tablespoons sesame seeds
Preheat the oven to 350 degrees. Spread the almonds out in a single layer on a cookie sheet lined with parchment paper and bake until lightly toasted, 5 to 7 minutes. Remove from the oven but keep the oven on.
In a medium bowl, combine the tamari, maple syrup and sesame seeds. Stir until well combined.
Add almonds to the bowl and toss until thoroughly coated with the sauce. Spread almonds evenly on the same cookie sheet lined with parchment paper.
Bake until they turn deep brown, about 15 minutes, tossing the almonds once halfway through cooking.
Remove from the oven and transfer to a clean baking sheet to cool. Make sure the almonds don't touch each other while cooling or they stick together. Store in an air tight container for up to 3 days.
Bottom line, these are different. They're kind of funky and hip, full of salty soy taste, but not really my favorite flavor combination.
Not sure if I would double the syrup for some more sweet to balance the tang, or if I'd add some cayenne for heat to cut the soy. Decisions, decisions.
I will give this recipe props for perfectly baked almonds; they are crunchy but perfectly toasted. Ultimately, give this flavor a try if you're curious!