SALTED ALMONDS
Super simple and easy recipe for Salted Almonds. Salted almonds is perfect snack for parties, when having guest over or as a healthy snack at the office. Super easy to make.
Provided by NordicFoodLiving.com
Categories Snack
Time 50m
Number Of Ingredients 3
Steps:
- Boil 2 dl (1 cup) of water and dissolve 4 tablespoons of salt in it. Turn off the heat.
- Pour the almonds into the water and let them soak for about 20 minutes.
- Drain the water from the almonds. Place the almonds in an even layer on an oven tray/pan lined with baking paper.
- Sprinkle the almonds with some extra salt and bake them at 150 C (300 F) for about 20 minutes.
PERFECTLY SALTED DIY ROASTED ALMONDS - SERIOUSLY THE BEST!
Roast your own almonds at home with this easy technique and you'll never want to buy commercial nuts again.
Provided by Jami Boys
Categories Snacks & Pantry Basics
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
- Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
- Transfer to prepared baking sheet, spreading the nuts in a single layer.
- Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
- When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
- Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
- Store in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 /4 cup, Calories 196 kcal, Sugar 1.5 g, Sodium 106 mg, Fat 17.8 g, SaturatedFat 1.5 g, Carbohydrate 5.9 g, Fiber 3.6 g, Protein 6.8 g
MARCONA ALMONDS WITH SEA SALT
Provided by Ina Garten
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Place the almonds in a serving bowl and sprinkle with sea salt.
ROASTED ALMONDS
This recipe was found in Canadian Living's Gifts from Your Kitchen. There a a number of seasoning possibilities. Choose your favourite.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 25m
Yield 3 1/4 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F.
- Toss all ingredients together in a large bowl.
- Line a baking sheet with parchment paper or foil.
- Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
- Let cool.
ROASTED SALT & PAPRIKA ALMONDS
These nuts have a great kick of spice and can be whipped up quickly ahead of entertaining
Provided by Good Food team
Categories Buffet, Side dish
Time 22m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.
Nutrition Facts : Calories 240 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.7 milligram of sodium
TOASTED ALMONDS WITH SEA SALT
Steps:
- To toast almonds, adjust the oven rack to the middle position and preheat the oven to 325°F. Spread the almonds on a baking sheet and toast for 12 to 15 minutes, or until they are fragrant and golden brown. Remove the almonds from the oven, drizzle them with the olive oil, sprinkle with sea salt, and toss to coat the almonds with the seasonings. Transfer the almonds to a pretty bowl, and serve.
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- Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown (if sliced or slivered), about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
- Preheat the oven to 350 degrees Fahrenheit. Place the nuts on a baking sheet in a single layer. Bake for about 7 to 8 minutes until fragrant and golden brown (if sliced or slivered), stirring once. Do not stray far from the oven, since the nuts can go from toasted to burned quickly. Remove immediately and transfer to a plate to stop the cooking.
- Use immediately. Or, allow to cool completely and store in an airtight container at room temperature for 1 week and refrigerated at least 2 months. (You also can extend the life by freezing nuts.)
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