Place your almonds in a bowl and cover them with water. Allow them to soak over night
Preheat your oven to its lowest temperature (this is usually around 60 degrees C). Drain your almonds and place them on a lined baking tray and dehydrate for 12-24 hours.
Store one third of the almonds in a jar.
For the flavours combine the tamari with another third, allow to dry out for 10 minutes before storing. With remaining third combine with honey and chilli powder and place back in the oven for 10 minutes before allowing to dry out for 10-15 minutes and placing in a container to store.