Finally the secret to perfectly salted DIY roasted almonds (not just salted on top) that are SO much better than anything you can buy!
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So, if you’re a fan of Saturday’s Three Things articles, you may remember when I told you that I had discovered, by accident (because I’m
cheap frugal smart with money), that DIY roasted almonds are WAY better than roasted-salted almonds from the store.
Way. Better. As in, you may find you have trouble eating only a few (but that’s where your small bowls for portion control will come in to play – we don’t need to suffer through blah food in order to practice portion control, do we? This is just fair warning that you will not want to start eating these straight from the jar!).
Now, before you go all “can’t we just buy anything for convenience anymore?” on me, let me explain that I don’t make these DIY roasted almonds because they are any more healthier or ‘real food’ than basic roasted nuts you can buy (though if you were soaking and sprouting them, they might be, but most raw almonds seem to be already steam-pasturized…). So if you’re needing convenience, buy away.
No, I make these because they save me a couple dollars (and we all eat a lot of nuts around here, so it adds up), but most importantly they taste amazing. Really, I had no idea there would be such a difference between home-roasted almonds and store-bought! And it’s not just me – everyone I serve them to agrees, too. I’ve had guests be so surprised that they *had* to go back for seconds- and thirds.
Make DIY Roasted Almonds
I’ve made a lot of flavored nuts (this spicy one is great) but I’ve not been happy with basic roasted nuts, mainly because the salt never wanted to stick to the nuts after cooking. So when confronted with the price difference between roasted and raw almonds, I started researching and I learned from this recipe that the secret to a salted flavor all the way through roasted nuts is to dissolve salt in hot water first, and then coat the raw nuts with this mixture and cook them.
I adapted the recipe to cook fully in an oven to be easier and to be able to make a large batch. After baking, you coat the warm nuts with a bit of olive oil and a couple shakes of sea salt and let them cool. They soak up all that goodness and then look like the perfectly roasted almonds that they are.
I don’t often add any flavoring because I usually want a basic nut I can then use to top salads and in my favorite granola, as well as for snacking. Any herb can be added, though, and garlic powder or seasoned salt would probably make them even harder to stop eating as a snack – if that’s possible – so flavor as you’d like.
This basic DIY roasted almonds recipe has changed our nut-eating life, though, so I just had to share with you how easy and amazing it is to roast your own almonds at home.
The one thing you have to be careful of is burning – it’s literally a minute between perfect and slightly burned nuts. And, yes, I’ve experienced it first hand – but you know what? Brian and I agree that even the slightly “too-browned” almonds are better than commercially roasted. Go figure.
I’d love to know what you think of these!