Tuesday, November 28, 2017

How to make roasted, salted almonds - way cheaper and better than store-bought

Don't buy roasted, salted almonds at the store, you hear?  Or any roasted, salted nuts for that matter.  First of all, most of them are super salty.  Second, they are very expensive.  And lastly, do you know how long they've been sitting on the shelf, getting rancid?

No, my friend, you can make these delicious, nutritious, snacky morsels at home for a fraction of the cost.  Do you know how easy and fast it is to toast your own nuts, and to snazz them up with some unique flavor combinations?  Salted nuts with honey, anyone?  Or maybe something more spicy covered in chili powder?

My kids go nuts over these nuts.

Of course, you know that eating almonds is super healthy, right?  Packed with protein, dietary fiber, healthy monounsaturated fats, which can help lower harmful cholesterol levels, almonds also are a great source of Vitamin E, calcium, iron and antioxidants.

So next time you crave something crunchy, throw your nasty potato chips in the trash and whip up a batch of these babies - roasted, salted almonds.  


* 4 1/2 cups of almonds (organic, as always, is best) - or a combination of other nuts, maybe pecans, brazil nuts, cashews
* 1 1/2 Tablespoons hot water
* 1 1/2 teaspoons sea salt
* 2 Tablespoons olive oil (or sesame oil, or whatever you like)


- Preheat oven to 375 degrees Fahrenheit.

- Place 1 1/2 teaspoons salt in a cup.  

- Pour 1 1/2 Tablespoons hot water over it and stir to dissolve.

- Pour this mixture over the almonds in a bowl and mix it all up well.

- Put parchment paper on a cookie sheet.  If you don't have it, don't use it.  I ran out the other day, and my toasted almonds turned out fine.

- Spread almonds evenly over the cookie sheet.

- Place in the oven and bake for 8 minutes.

- After 8 minutes, take out the cookie sheet, stir the almonds up, then put back in the oven.

- Bake 8 more minutes.

- Take the almonds out, place in a bowl, and stir in 2 Tablespoons of olive oil.

At this time, you can be adventurous.  Mix some of the almonds with a little honey.  Dust some others with garlic powder.  Or maybe some lemon pepper or chili powder if you like things spicy?

I told you, this is easy.  

Now go nuts with this.

Get your ingredients ready.
Mix the salted water with the almonds.
After they are toasted fresh out of the oven, slap some olive oil on them.
Then take a picture of them with pretty flowers.  Or maybe just eat them.


  1. I make toasted almonds the "nourishing" way. I soak raw almonds with their skin on in cold water and a handful of sea salt for 24 hours. (salt with nothing added - PS Look on the carton of Moreton salt and what do you see? Dextrose! Which is sugar! Sugar in salt! Then I drain the salt water off and dry the nuts a bit. Then I put them in a slow oven (200 degrees) for a few hours. Maybe 4 to 6 hours. They come out crispy and delicious and they are somewhat activated because the sprouting process has been initiated. Takes longer than yours of course but there is the additional nutritive value. If you can't wait, your recipe is the best!

    1. Sugar in salt! Disgusting! I use "Real Salt", the brand. Yes, soaking makes it easier to digest the nuts, according to Sally Fallon in "Nourishing Tradition". I love that book.


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