Almonds: Part 1, Simple and Salty
Roasted nuts are like so many things, better when homemade. Salty, crunchy deliciousness can be yours in about 30 minutes.
If you have ever made roasted nuts at home and failed to get any flavor to stick, you need this recipe. Thanks to AnOregonCottage.com I have finally found the perfect salted nut recipe. I changed it up just slightly when I accidentally found that my monkey mind had left the almonds waiting for me on the kitchen counter and the almonds came out better than ever.
I use some very special flakey red salt, that I find imparts a gentle salty flavor and a kick of essential minerals, but any old salt should work. The recipe below is the basic, bare-bones option and it is delicious without any extras. If you happen to want to spice things up, mix in a tsp of whatever you like at the step where you add the almonds to the water; garlic, chili, cumin, rosemary, really anything works. If you want to make the mix sweet and salty, mix in a 1/8 cup of honey, but turn the heat down to 350 and extend the cooking time. Sugar likes to burn at higher temps, but you already knew that…I forgot. The first time I added honey, it was a sad day.
4.5 cups raw almonds
1 tsp salt + 0.5 for sprinkling
1 Tblsp boiling water
1/8 cup olive oil
Place 1 tsp of salt in a large bowl and pour boiling water over the salt, swirl to dissolve.
Once most of the salt granules have melted, toss the almonds in the brine to coat.
Let sit for 10 minutes, tossing occasionally.
While the almonds sit, preheat the oven to 400 degrees Fahrenheit.
Roast almonds for 5 minutes, stir.
Roast for another 5-7 minutes depending on your oven. Keep a close watch on them, checking ever 2 minutes or so. They will go from done to burnt in minutes.
Once golden brown inside, remove and toss with oil.
Let cool, devour.