It’s absolutely no secret whatsoever that I am a salt junkie. There was a time when I’d make my popcorn so salty that no one else would eat it.
That’s not the case with roasted and salted almonds though. They’re just salty and tasty enough to be number two on the list.
To make 2 cups:
Prep: 30 mins Cook Time: 30 mins Total Time: 1 hr 30 mins
- 11 ounces fresh almonds (2 cups)
- water, for blanching (optional)
- 1 tablespoon extra virgin olive oil (optional)
- 1 teaspoon sea salt (optional)
Preheat the oven to 325 degrees F (165 degrees C).
Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds. Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins. Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
Transfer the almonds to a heavy rimmed baking sheet.
Add the oil and toss to coat evenly.
Add the salt and toss again.
Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
Transfer to paper towels to cool completely, about 1 hour, before serving.
Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
Be sure to purchase fresh almonds and not almonds that are”smoked” or”salted”- those are generally already roasted.
Total time is listed as 1 hour 30 minutes, with the”cooking” time as time allowed for almonds to cool completely.