Tamari Roasted Nuts & Seeds

I've been making variations of these for quite awhile now, sometimes just seeds, sometimes with just nuts and the recipe is easily adaptable - you can add further herbs and spices to suit your tastes or mood. When I fancy them a bit spicier I'll add some sriracha to the tamari, and wasabi is a nice addition too; most often however, I just use tamari. What I love about this recipe is it is so quick - tasty, crisp and healthy snacks in less than 20 minutes - and with no added oil! 

They are easily one of my favourite snacks, perfect with a cold beer or chilled glass of white wine and the seeds are awesome sprinkled on a salad! Actually, the seeds here remind me almost exactly of Munchy Seeds which I used to be quite addicted to back in the UK; I never see them here in Ireland but that doesn't matter now as I can make my own! I usually just stick with my favourite seeds here - pumpkin and sunflower if I am making them as a snack but if I am going to sprinkle them on a salad I'll usually add some sesame seeds as well. 

The nuts are just great as a snack, a perfect salty beer accompaniment ;-) We all know that toasted nuts are great in a stir fry and I highly recommend adding these instead for even more flavour. I made a broccoli and rice stir fry the other day and added a handful of tamari roasted cashews to it. Amazing!

June update! I am now equally addicted to tamari roasted macadamia nuts - they are amazing!

~ Recipe Notes ~

• Only use shelled, unsalted and unroasted seeds and nuts here. For the almonds I used ones with the skins on.

• Oven times will vary so do keep an eye on yours as they roast. Everyone's oven is different and what works for mine might be too little of time of too much for yours. Just dry roast first until they start to lightly brown then roast with the tamari until they are dry. Especially keep an eye on the seeds as they can burn in the blink of an eye!

• Both keep quite well in an air tight container, if the nuts get a little sticky just give the container a shake and they are fine :-)

• As mentioned above, for a spicy version add some srirachi to the tamari. How much is honestly up to you, I'm pretty light weight when it comes to sriracha and add 1/4 tsp - 1/2 tsp depending on my mood but if you're addicted to the stuff, you'll know how much you can take!

• Experiment with the recipe! All sorts of herbs and spices can be added here, have fun :-)

Tamari Roasted Pumpkin and Sunflower Seeds:

50g pumpkin seeds (1/3 cup)

50g sunflower seeds (1/3 cup)

1 Tbsp tamari (or soy sauce)

•optional - 2 Tbsp sesame seeds 

Preheat the oven to 180C / 350F. Mix the pumpkin and sunflower seeds together (don't add the sesame seeds yet if using) then spread out on a rimmed baking sheet. Roast for 7 minutes, shaking the pan once or twice to ensure even roasting. The pumpkin seeds should be starting to pop and the sunflower seeds should just be starting to get lightly golden brown.

Remove from the oven and tip all the seeds into a bowl, add the sesame seeds now if using. Add the tamari which should sizzle and toss with a couple of spoons until well coated. Return the seeds to the baking sheet and spread them out as best you can. Pop it back in the oven for 2 minutes, remove and give them a stir then return to the oven for another 2 minutes. You'll know they are done as they will be dry and golden brown and able to move freely when you shake the pan.

Line a wire cooling rack with some baking paper and tip the seeds onto it to cool and crisp up.

♥

Tamari Roasted Almonds and Cashews:

75g almonds (½ cup)

75g cashews (½ cup)

1 Tbsp tamari

Preheat the oven to 190C / 375F. Spread the nuts out on a rimmed baking sheet and roast for about 7 minutes, shaking the pan once for even roasting. They should just start to be turning lightly golden brown. Remove and tip them into a bowl and add the tamari, it should sizzle for a bit then take a couple of spoons and mix the nuts well with the tamari until they are well coated. Transfer them back to the baking sheet and spread them out. Pop them back in the oven and roast for a further 2 minutes. Remove and give them a stir then return to the oven for a further 2-3 minutes. You want them dry looking, they shouldn't look wet any more and you should be able to shake the pan and they move around. Transfer to a wire rack lined with baking paper to cool and crisp up. Note - they will be soft at this stage but do crisp up upon cooling.

♥

Tamari Roasted Macadamia Nuts:

125g macadamia nuts (that's between ¾ cup and 1 cup)
2 tsp tamari

Preheat the oven to 190C / 375F. Spread the nuts out on a rimmed baking sheet and roast for 6 minutes shaking the pan a couple of times. Tip the nuts into a bowl and add the tamari, mix with a couple of spoons until the nuts are well coated. Tip them back onto the baking sheet and spread them out. Pop them back in the oven for 3 minutes then remove and stir them about. Roast for a further 3 minutes or until they are dry and deeply golden. They should move about when you shake the pan. Transfer to a wire rack lined with baking paper to cool and crisp up. Store in an airtight container.

♥

Nutritional Information: all per 100g

Tamari Roasted Pumpkin and Sunflower Seeds:

Calories: 533

Protein: 24.8g

Fat: 43.1g

Sat Fat: 7.2g

Fibre: 8.7g

Carbs: 17.9g

Sugar: 0.3g

Sodium: 839.4mg

Tamari Roasted Almonds and Cashews:

Calories: 579

Protein: 20.2g

Fat: 48.6g

Sat Fat: 6.1g

Fibre: 7.7g

Carbs: 27.2

Sugar: 5.9g

Sodium: 1185mg

Tamari Roasted Macadamia Nuts:
Calories: 724
Protein: 8.9g
Fat: 75.8g
Sat Fat: 12.1g
Fibre: 8.7g
Carbs: 14.4g
Sugar: 4.7g
Sodium: 537mg

Other Great Beer Snacks!

Chilli and Rosemary
Socca

Warm Spinach and Artichoke
Dip with Blue Corn Chips