I have tried and failed roasting almonds, and know I see my technique was why. Thanks for the details and encouragement.

Hereabouts I can purchase “Tamari almonds” which add salt and umami with all the other wonders of these nuts (protein! Gratifying non-trans fat! Portability!)

Tamari (gf soy sauce) combines salt and water, so it seems a natural for this recipe. I’m going to try this. Do you think that tamari would substitute for water at the equivalent volume? Does the hot water aid in penetrating the almonds, or might room temp work?

I know, I know! experiment

Imagine finishing with peanut oil & a breeze of ginger powder. yum.