To recreate this recipe, I wanted something really quick and simple, with no oil or butter. I also didn't see the point of blanching almonds, because I feel like the skin holds a lot of flavour and texture for snacking.
What I came up with was a method simple enough that it can be done entirely to taste.
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| Almonds after roasting |
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| The soaked almonds on the baking sheet |
Ingredients
- Raw almonds - as many as you want, though 4 cups will cover a standard baking sheet
- Water
- Fine sea salt
Directions
- Preheat the oven to 350 degrees.
- Take the almonds and place them in an appropriately-sized bowl.
- Add water to the almonds until the almonds are nearly, but not quite, covered.
- Add salt and mix with a soup spoon for about 45 seconds until all of the salt is absorbed and you have a fairly salty brine (I use roughly 1 tablespoon or more for 4 cups of almonds). Because most of the salt will drain away with the brine, don't worry about adding too much salt; it's better to err on the side of too much when you do this.
- Using a slotted spoon, scoop the almonds from the bowl and spread them evenly over a standard baking sheet.
- Roast the almonds in the oven for 18-22 minutes until the almonds turn from off white to a light golden colour (or however dark you like) stirring the almonds about halfway through.
- Take the almonds out of the oven and allow them to cool completely.
