Homemade Roasted & Toasted Almonds!

8/28/2014

HOMEMADE ROASTED & TOASTED ALMONDS - BETTER THAN STORE-BOUGHT!!

I love almonds. There. I said it.

There is something amazing and slightly exotic about almonds. An "allure" that causes them to surpass most other nuts on my list... except for family, of course!

My blissful relationship with almonds may be because they are so versatile... or because they work well with Trim Healthy Mama snacks and meals. Or both, perhaps?

In any case, they are simply AWESOME! Better yet, consumed in moderation they are exceptionally healthy... and "health" IS what we are all going for, isn't it?

NUTRITIONAL HIGHLIGHTS

Almonds are a good source of biotin, Vitamin E, manganese, copper, Vitamin B2, phosphorus, magnesium and fiber! They are loaded with antioxidants and heart-healthy fats, reducing the risk of cardiovascular and coronary disease; they protect against diabetes; may help reduce weight, while lessening the risk of weight gain; provide energy boost; prevent gallstones... and, they are tasty too! *The World's Healthiest Foods: Almonds

There is a time and place for "blanched" almonds, however... removing the skins also removes nutrients - and the health benefits are one of the reasons we consume almonds to begin with... right? RIGHT. Most recipes you find on this site incorporate the almond skins, simply for good measure.

SOME TIPS BEFORE WE START ROASTING & TOASTING!

The following recipes are VERY simple, so will not require super-detailed descriptions. You may have already looked up "roasted almonds" on the Internet - and, if you did, you will have found many variations - but too often the oven temperature is listed as 325 - 350F. THIS IS NOT GOOD!

To preserve their health benefits, it is best to roast almonds at a lower temperature between 160-170°F; generally, the time-frame will range between 25-35 minutes per batch. Also, due to the hot oils contained, once you take them out of the oven, your almonds will continue to cook for a short time - giving them more "crunch" after they sit out for a bit... so make sure don't over-do it on the oven or skillet time.

The end result should taste warmly "toasted" - If your almonds smell or taste burnt, or if there is a bitter taste, check your temperatures, and also cut back on the timing for your next batch. That said, it is just best to error on the side of "not-quite-done" - so you don't waste your precious almonds! You can always put them back in the oven for a couple minutes... but you can't reverse "burnt-to-a-crisp"!

The below recipes will be split into 1/2 cup portions, but can be easily doubled or tripled.

OVEN-ROASTED RECIPES

Oven-roasted Almonds
Dry-roasted, with HIMALAYAN Salt

1. Preheat oven to 160-170°F.
2. Line a cookie sheet with foil.
3. Pour 1/2 C almonds onto cookie sheet.
4. Spread in a single layer.
5. Bake 10 minutes, then stir.
6. Bake another 10 minutes, check, stir... bake an additional 5 minutes; if needed, leave in a bit longer.
7. Remove from heat, sprinkle with THM Himalayan Mineral Salt (to taste); let cool.
8. Enjoy! If you have any left, store remaining almonds in a closed container.

Oven-roasted Almonds
Oil-roasted, with HIMALAYAN Salt

1. Preheat oven to 160-170°F.
2. Line a cookie sheet with foil.
3. Pour 1/2 C almonds onto cookie sheet.
4. Spread in a single layer and spray with a thin mist of Spectrum Expeller Pressed Spray Coconut Oil, or add 1 tsp Nutiva Extra Virgin Organic Coconut Oil to the cup and stir, before pouring almonds onto cookie sheet.
5. Bake 10 minutes, then stir.
6. Bake another 10 minutes, check, stir... bake an additional 5 minutes; if needed, leave in a bit longer.
7. Remove from heat, sprinkle with THM Himalayan Mineral Salt (to taste); let cool.
8. Enjoy! Again, if you have any left... Store remaining almonds in a closed container.

SKILLET-TOASTED RECIPES

DISCLAIMER: Stove-top burners vary, significantly, in calibration. Even "low" heat can bring fluids to a boil, if left on the stove long enough... So, if we are trying to keep a lower temperature to preserve the health benefits of our almonds, we need to be careful not to over-do this process... and we want to make sure to move the almonds often, to avoid over-heating.

Skillet-toasted Almonds
Dry-toasted, with HIMALAYAN Salt

1. Add 1/2 C almonds to skillet.
2. Turn skillet to lowest stove-top setting and set timer for 5 minutes.
3. Stir almonds when timer goes off, then reset for another 5 minutes.
4. Check almonds for "crunch" when timer goes off (at 10 minutes). You will likely need another 5 minutes... if your stove-top sets low enough temperature. If in doubt, remove from heat, stir and let cool in pan.
5. If you have kept your almonds on the stove for the extra 5 minutes, remove from heat, stir and let cool in pan.
6. Add THM Himalayan Mineral Salt, to taste. ENJOY!

Skillet-toasted Almonds
Oil-toasted, with HIMALAYAN Salt

1. Add 1/2 C almonds to skillet.
2. Spray with several bursts of Spectrum Expeller Pressed Coconut Oil, or add 1-2 tsp Nutiva Extra Virgin Organic Coconut Oil.
3. Turn skillet to lowest stove-top setting and set timer for 5 minutes.
4. Stir almonds when timer goes off, then reset for another 5 minutes.
5. Check almonds for "crunch" when timer goes off (at 10 minutes). You will likely need another 5 minutes... if your stove-top sets low enough temperature. If in doubt, remove from heat, stir and let cool in pan.
5. If you have kept your almonds on the stove for the extra 5 minutes, remove from heat, stir and let cool in pan.
6. Add THM Himalayan Mineral Salt, to taste. ENJOY!

RunAmok Mama's Simply-Candied Almonds

This recipe is a bit more complicated, so click to follow this on over to the recipe page...