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Heat oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Evenly spread the almonds over the prepared baking sheet. Toast them for 10 minutes, then stir. Return the almonds to the oven and toast for another 10 minutes until a deeper brown, but not burnt.
Carefully transfer the hot almonds from the baking sheet to a heat-safe mixing bowl. Pour the tamari and sesame onto the hot almonds and stir well. The tamari will simmer when it comes into contact with the nuts.
Spoon the coated almonds back onto the parchment paper-lined baking sheet, draining the excess liquid from the nuts as you do. Place the almonds back in the oven. Reduce the heat to 200°F and dehydrate for 10 minutes.
Remove them from the oven. Cool the baking sheet of almonds on a wire cooling rack for 15-30 minutes, or until room temperature, before enjoying.