Blog :: Ramblings of a health nut

Easy Stove-top Spiced Honey-Tamari Almonds

Posted on 12 Jul 2015 by maisha (posted in: blogs)

At our Saturday market we like to buy nuts from Bas & Bastian Boer. These guys cater to everyone's needs. Looking for raw nuts? They've got it. Looking for roasted unsalted nuts? No problem! Prefer half salted and half unsalted? They'll custom mix it for you. Of course they'll let you try everything, or as one of their vendor's said: "The market is all about tasting!".
And so I tried some very addictive chili honey roasted cashews. As much as I adore those honey roasted nuts, you're better of making anything sweet yourself, because that way you can control the amount of sugar used. My first attempt at making spiced honey-tamari almonds was following a recipe for oven-roasted nuts. They ended up charred at the bottom of my garbage bin. Every time the bin opened, a waft of tamari mocked my failure.
For my second attempt I threw all recipes to the wind and pulled out my wok. Yeah, mock it till you wok it, 'cause these beauties came together beautifully in just minutes!!!

Easy Stove-top Spiced Honey-Tamari Almonds Recipe


  • 1/2 tbsp (coconut) butter
  • 400 g (14 oz) raw almonds
  • 1.5 tbsp honey
  • 2 tsp sugar (coconut palm sugar or some other unrefined brown sugar)
  • 1/4 cup reduced salt tamari
  • 2 tsp of your favorite spice mix (I used Al-Andalus, an unsalted mix containing cumin, coriander, smoked paprika, black pepper, fennel, oregano, anise, and laurel).
  • a pinch of smoked paprika


  1. Melt the coconut butter in the wok on medium heat. Then add the almonds and stir to coat them in butter.
  2. Increase the heat and stir-fry until the almonds smell fragrant. Reduce the heat and add the honey and sugar, stirring frequently to prevent burning.
  3. When the almonds start to clump together in a caramelized mess, lower the heat some more and add the tamari, stirring until the liquid has evaporated.
  4. Turn off the heat and add the spices while the nuts are still hot. Then dump the nuts on a baking tray lined with baking paper and let them cool down. Once cooled you can either break them up in clusters or into individual bits. Store in an airtight container or glass jar.


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