Description
Adapted from a recipe in Joshua McFadden's cookbook, Six Seasons: A New Way with Vegetables.
This quick and simple recipe will show you how to make perfect roasted almonds every time.
Ingredients
Units
Scale
- 8 ounces almonds, skin on, raw, unsalted (about 1.5 cups) (note 1)
- 50 grams kosher salt (1/3 cup Diamond or 1/4 cup Morton) (note 2)
- 1 cup water
Instructions
- Preheat oven to 375ºF and pour almonds into a bowl.
- In a small saucepan, bring water to a boil over high heat then stir in salt until fully dissolved. Remove from heat, pour over the almonds and stir to make sure the almonds are mostly covered. Leave to brine for 25 minutes. (note 3)
- To roast the almonds, drain excess brine in a colander and spread almonds out on a parchment-lined baking sheet. Bake for 12 minutes, testing every minute after 10. To test, grab an almond and take a bite (it will still be soft). If the inside is a light caramel color, they are done, take them out. (note 4)
- Allow almonds to cool and crisp up. Once they are room temperature they're ready to eat. Roasted almonds can be stored in an airtight container for up to three weeks.
Notes
- Make sure you use fresh almonds. If they smell off they may have gone bad.
- The salt you use matters. See the note on salt and accompanying picture in the recipe article
- If a small amount of salt just won't dissolve, that's okay, but if a large amount won't dissolve then add more water or start again to prevent overly salty almonds.
- You can double or triple this recipe but you will need to cook it for longer because of the excess steam. Start tasting after 12 minutes and leave almonds in the oven until they're a light caramel color inside.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.Â
- Prep Time: 5
- Cook Time: 35
- Category: Appetizer
- Method: Roasting
- Cuisine: Out of this world