Prep 30 mins
Cook 1 hr
I found this recipe at www.nutsforalmonds.com. My huband loves almonds but the already roasted pre-package variety are by far too salty for him. And the Smoked ones he does not care for the flavor. So thus started my hunt for the below recipe.
- 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.
I roasted at 325 for 15 minutes stirring every 5. They were already burned. Almonds are expensive so I was very irritated. Another recipe I found roasted for less time but I tried this one because it got 5 stars. I did use raw almonds.
I've been meaning to write a review for this recipe for a long time, because I use it every year around Christmas time as a gift for my father-in-law. He loves roasted almonds, and these are delicious. Rich and crunchy, and just the right touch of salt. Thanks for sharing this one, it's a keeper!
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!