I’ll show you how to roast almonds without oil. This roasted almond recipe lets you make your own roasted and salted almonds in the oven, without the added oil often found in purchased roasted almonds
We’re nut eaters. Pretty much equal opportunity nut consumers at that, though we do have our preferences. I’m a complete sucker for macadamia, pecan, and cashew. Luckily for me, none one in my immediate family appreciates macadamias, though we do battle over pecans, cashews, and almonds. So I’ve been on the lookout for a roasted almonds recipe but didn’t want all the added found in so many other toasted almond recipes.
Almonds are slightly lower in fat that pecans, macadamias and walnuts and we started eating more almonds as a way to help lower our cholesterol. The internet is full of information about the health benefits of almonds, specifically their effect in reducing cholesterol.
My husband prefers his roasted almonds without salt. I really enjoy my nuts salted and can justify that sodium intake as I have reduced it in so many other areas of our diet. In any event, learning how to roast almonds enabled us to always have a healthy snack at hand.
If you go to the grocery store to purchase roasted almonds, they invariably have added oil in the ingredients list. Once again, in an attempt to take back the control of what my family consumes, we came up with a way to satisfy that savory craving, without the added salt. I buy a 3lb bag of raw almonds at Costco for $15.99. I haven’t done a cost comparison between purchased roasted salted almonds and my homemade roasted almonds, but it’s worth something to know and be comfortable with what we’re consuming and we know this roasted almond recipe is a wonderful and healthy snack treat for the entire family.
I have used this same method of roasting and salting with pecans and found that they need to cook for a shorter time. I’d just watch them every 5-7 minutes to make sure they don’t burn.
How to Roast Almonds – NO OIL
- 2 lbs raw almonds
- 1/4 cup Coarse Kosher Salt
- Preheat oven to 300′. Use convection if you have it.
- Place almonds in a bowl and cover with water. Let sit for a couple of minutes
- Sprinkle 2 TB of salt on each of 2 rimmed baking sheets. Mine measure 13’x17′
- Drain almonds in colander and then put back in bowl
- Add remaining salt and toss.
- Divide almonds between 2 baking sheets and ensure that they are in a single layer
- Roast for 30 minutes, stirring every 10 minutes.
- After 30 minutes, remove 1 from the oven and taste. If its a wee bit ‘moist’ put back in the oven for 10 more minutes.
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