1. Heat a teaspoon of sesame or peanut oil in a pan over medium-high heat, then add two cups of raw almonds. Stir them to coat with the oil, and stir frequently to avoid burning. (Once nuts begin to burn, they really burn!)
2. After about ten minutes, the nuts will be brown with a few dark spots; when this happens, remove the pan from the heat and add two tablespoons of tamari or other soy sauce. It will sizzle and almost completely evaporate, which is fine. Stir to mix with the nuts. If you like, you can add a few shakes of Liquid Smoke, which adds a flavor reminiscent of that old favorite, Smokehouse Almonds. (You usually can find Liquid Smoke near the ketchup in your supermarket.)
3. Add a very light sprinkling of sea salt for crunch, but be careful not to oversalt on top of the salty tamari.
Then all you need to do is restrain yourself from eating all of the nuts before serving them.