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 of of my immediate family appreciate Macadamias, though we do battle over Pecans, Cashews and Almonds.

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 almonds roasted 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.

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; but its worth something to, once again, know and be comfortable with what we’re consuming.  

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.  

salted almonds

 

Print

Roasted and Salted Almonds

Prep Time 5 minutes

Ingredients

  • 2 lbs raw almonds
  • Water
  • 1/4 cup Coarse Kosher Salt

Instructions

  1. Preheat oven to 300'. Use convection if you have it.
  2. Place almonds in a bowl and cover with water. Let sit for a couple of minutes
  3. Sprinkle 2 TB of salt on each of 2 rimmed baking sheets. Mine measure 13'x17'
  4. Drain almonds in colander and then put back in bowl
  5. Add remaining salt and toss.
  6. Divide almonds between 2 baking sheets and ensure that they are in a single layer
  7. Roast for 30 minutes, stirring every 10 minutes.
  8. 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.

 Thanks again for spending a few minutes of your busy day with me today. Know that you are appreciated and that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here.  I usually send out 2-3 emails a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!  

Printables and knit patterns are available to all of my subscribers in the Subscriber Benefits Library.  I will continue to add patterns and printables to this page as we go along.

So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library, but if you missed it or misplaced it, drop me a line.

Hugs, 

 

 

 

 

 

 

 

You May Also Like:

Pin Image Oat Chia Berry Bowl

Oat, Chia, and Berry Breakfast Bowl

 

chick pea 5

Cilantro Chickpea Salad

 

fi cauliflower curry

Roasted Curry Cauliflower Salad

  [contact-form][contact-field label=’Name’ type=’name’ required=’1’/][contact-field label=’Email’ type=’email’ required=’1’/][contact-field label=’Website’ type=’url’/][contact-field label=’Comment’ type=’textarea’ required=’1’/][/contact-form]