There is something so satisfying to me about roasted nuts. Their crunch, texture, and taste far surpass any ole’ raw nut. They are convenient, make a nice gift, high in protein and healthy fats, and in our house, get consumed way faster than when left raw.
Soaking and roasting nuts makes them easier on your body to digest as well, so if you’re someone who gets a rumbly tummy or you know your digestion is off (you can try Nutrition Response Testing) or begin soaking and roasting your almonds to see if that makes a difference for you.
I wish someone would have shown me how to roast almonds a long time ago, though I only began soaking and roasting nuts a few years ago, and the other thing I love, is that when we’re experiencing January weather in November like we are right now, the low hum of the oven in the background, and the bit of extra warmth coming from the kitchen is enough to ease any angst I may be feeling about life. Grounding, it is.
For such a simple process, it may seem overwhelming at first if you haven’t been walked through it.
Step #1 is above. Soak your almonds.
I soak and roast about 4 cups at a time, though the only limit is what your oven can hold. Begin by placing your almonds in a bowl and cover with filtered water. Dash with sea salt. Typically I will set these out before I go to bed so I can pop them into the oven in the morning when I’m around. If I won’t be around during the day I will begin soaking in the morning and begin the roasting portion in the late afternoon/early evening so they will be done in the morning.
Step #2: Drain your almonds.
Once those almonds have soaked overnight, or for 12 hours, they will have plumped up. Pour the almonds and their water through a colander, letting it sit for a minute as you get the parchment paper and baking sheet prepared.
Step #3: Roast your almonds.
Tear off a piece of parchment paper and place on a baking sheet. Once the almonds are drained, spread them out in a single layer on the parchment paper and sifting with sea salt. Set your oven to 200 degrees and place the baking sheet on the rack.
And go about your business for the next 12-24 hours while they roast and leave your home with such a nice aroma. I have many times turned the oven off mid process in order to leave the house for a bit. I simply turn the oven back on when I get home…and in all honesty, there are plenty of times when I leave while the oven is on.
Note: it will seem like they are done roasting before they are done roasting. It’s tempting to reach in and taste one of those hot little numbers about 12 hours in, but you will notice they are still chewy on the inside, still retaining moisture. Leave them in until they are crisp to the touch. I notice the parchment paper has almond stains on them at this point and some almonds are beginning to brown. Then put a few on the counter and leave for a couple of minutes. When they have cooled, eat one to see if it’s got the crunch you desire. 18-24 hours is right on the mark for how we like our almonds.
Step #4: Enjoy!
These are sure to be a hit at your house. We love gifting these, though it’s hard to let go of these sometimes 🙂 Adding roasted nuts, instead of raw, to granola, is a huge hit. Again, the taste, texture and crunch shine through when used as an ingredient for granola or homemade granola bars.
We grind them and sprinkle over oatmeal, buckwheat cereal, or yogurt. We pack them in lunches and alongside dried figs, apricots, or apples for a nice snack.
Now that you know how to roast almonds, what is your favorite way to enjoy them?