Pre-heat oven to its lowest setting - around 50deg on a fan oven.

Line a baking tray with greaseproof paper.  Preferably you want to use a tray that's big enough to cook the seeds in a single layer, so they can dry out quickly. 

Add seeds to a dry frying pan and fry until they start to pop - keep moving them around and don't leave unattended as they can suddenly catch and you don't want burnt seeds!

Remove from heat and immediately pour in the Tamari.  The pan should sizzle as the tamari hits the heat.  Stir thoroughly so that all the seeds are coated evenly.

Scrape onto baking tray and put in over for 10 mins, until completely dried out.  You're aiming to dry, rather than cook them. Give them a stir half way through if the tray is too small to cook in a single layer, so all the seeds are completely dry.

Cool and store in an air tight container for up to 2 weeks. 

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