Roasted Almonds in Skins
- Ready In:
- 2hrs
- Ingredients:
- 4
- Yields:
-
2 pounds
- Serves:
- 25
ingredients
- 3 cups salt
- 6 cups water
- 2 lbs almonds
- 1 tablespoon canola oil
directions
- Place salt in a large bowl that will hold 8 cups.
- Add boiling water to the bowl and stir well.
- Add almonds to the brine.
- Let steep for 1/2 hour.
- Drain the nuts with a colander.
- Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry.
- Transfer nuts to a large bowl.
- Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one.
- Distribute the nuts on 2 large baking pans.
- Slow roast for ½ hour at 200 degrees F then stir.
- Slow roast for ½ hour at 200 degrees F then stir.
- Raise temperature in the oven to 300 degrees F.
- Roast for 15 minutes and let cool to room temperature.
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RECIPE SUBMITTED BY
Retired, creative chef. My favorite restaurants are those that give great value with wholesome foods. One favorite is the Silence Heart Nest in Seattle (Fremont) WA. Their specialty is Neatloaf (Vegan meat loaf.