These nuts are a staple at our house. We use them in cookies, desserts, nut butters, and more! Make a large batch, keep half in the pantry and then freeze the rest to preserve the good fats in the nuts and prevent them from going rancid.
Here are some great recipes that use crispy almonds as one of the ingredients:
Rating: 4 forks (key)
Page in NT: 515
Yield & Notes:
Makes 4 cups
4 cups almonds, preferably skinless [TNC: I used almonds with skins because I couldn’t find skinless almonds]
1 Tablespoon sea salt
Mix nuts with salt and water and leave in a warm place for at least 7 hours or overnight. Drain in a colander and rinse with cool water. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, turning occasionally, until completely dry and crisp. Store in a mason jar in your pantry.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.