Simple Roasted Almonds
- Ready In:
- 1hr 30mins
- Ingredients:
- 4
- Serves:
-
11
ingredients
- 11 ounces fresh almonds (2 cups)
- water, for blanching (optional)
- 1 tablespoon extra virgin olive oil (optional)
- 1 teaspoon sea salt (optional)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I made only the plain roasted almonds so that is what I am rating. My kids loved them! They ate 3 servings of them as soon as they were cool enough to handle! I'll have to try them with the oil and salt next time. Even my co-workers thought they had a better, crunchier texture than other roasted almonds they had had. I stirred every 5 minutes and roasted them for 25 minutes. BTW, I didn't blanch them at all. Thanks for a keeper!
-
Best recipe I've found. The only footnote I'd make to it is that I found that if I blanched 2 cups of almonds at once, the second cup of almonds didn't give up their skins easily. Better I found to blanch one cup, skin those and then, keeping the boiling water, blanch the second cup. A big slotted spoon helps.
see 2 more reviews
RECIPE SUBMITTED BY
<img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
<br>
<br>
<br>Living in the Texas Hill Country as a Care Giver to Seniors. I love to take my boys swimming and on picnics. My favorite cookbook?? I don't have a favorite cookbook, but am finding that RecipeZaar is definitely a favorite web site!