Mix maple syrup, toasted sesame oil, tamari, and salt.
Place almonds in a nonstick pan. Add sesame tamari mixture. Cook on medium-low heat until liquid cooks down and almonds are all coated, about 5 minutes. Sprinkle sesame seeds on and stir until thoroughly covering almonds.
Spread on parchment paper to cool.
Notes
These will last for 2-3 weeks in an airtight container in the pantry, and even longer if stored in the fridge or freezer.