It’s National Almond Day. And we are celebrating with a giveaway of Kate Washington’s upcoming “Almonds in the Savory Kitchen,” an ecookbook devoted to this super food.
This recipe, included in Kate’s book, makes the best roasted almonds you’ll ever eat. Once you try these, you will never want to eat an almond roasted any other way. They are that delicious.
To get a copy of Kate’s book, join the Hang Time Press mailing list between now and February 29 and we’ll send you a free copy when the books is released March 5.
Slow-Roasted Salted Almonds
Roasted salted almonds are widely available in stores, of course—but the advantages of making your own are many. First, they’ll taste fresher and more delicious; second, you can use the kind of salt you prefer (I like flaky Maldon sea salt); and third, you can control just how deeply roasted you like them. Slow roasting in a low oven for a long time gives the almonds a deep flavor and even color, and prevents them from splitting.
Time: 1 hour
Makes: 2 cups
2 cups (about 12 ounces) whole raw almonds
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt to taste
1. Preheat the oven to 250ºF.
2. Spread the almonds on a rimmed baking sheet and drizzle the oil over them. Toss to coat.
3. Bake, stirring or shaking the pan occasionally, until the nuts smell toasty and are browned to your liking, 45 minutes to 1 hour. Sprinkle with the salt and let cool before serving. Keep in a sealed container for up to one week.
What to drink: A spanish white, such as an Albarino or Vino Verde will be just right for a pre-dinner snack and glass of wine.