Bathe almonds in a generous dose of tamari (so it’s just beginning to pool in the bottom of the bowl).
Leave to soak for a few hours, stirring occasionally.
Pre-heat oven to ~160-170˚C.
Drain almonds (save the extra sauce) & spread them on a sheet of baking paper on a tray.
Bake for about 18mins, stirring every few minutes.
Once they’re nice and toasty on the outside, and a bit brown and toasty inside (test one, but watch out – they’re HOT), take them out and put them into a bowl, then splash on some more tamari (the stuff you drained off before) & stir – they’ll hiss and crackle like crazy, but they soak it up.
Optional: Add crushed sea salt
Once coated with tamari, spread them back out on the tray to dry.
DON’T EAT THEM UNTIL THEY’RE COOL & DRY.