I love almonds, raw and roasted. Recently I started purchasing raw almonds and roasting them myself at home. Whole process takes all of 15 minutes and they are so yummy, I keep a little baggie of them in my bag and eat on the go. Almonds are a superfood loaded with vitamins and they help curb hunger because they are high in fiber and fill up your stomach. While I’m not a nutritionist , I have read a lot of information which states that they will also help in lowering your total cholesterol. Can’t guarantee they will help curb your appetite but it will feel good trying. Now you might say that just plain old raw almonds are delish as is and this is definitely true but it can never hurt to turn up the flavor can it?
The second recipe is for a definitely more fattening recipe for sugared almonds with a little kick of cayenne. I would make these to bring to someone’s house or for appetizers with drinks. These are certainly not as healthy but super good. You decide what you’re in the mood for.
For Simple Roasted Almonds:
1 lb. of raw almonds ( easily divide in 1/2)
1 teaspoon sea salt flakes or plain sea salt (divided) if you like them saltier, use a little more salt, I just like a hint of salt. I have been using the flakes for this recipe because I had it in the house and I like the way it looks and tastes. Regular sea salt or kosher salt will give it the flavor just as well.
1 tablespoon olive oil (divided)
For 1 lb. you’ll need 2 9×13 baking sheets. Divide nuts into 2 pans. For each tray I use 1/2 tablespoon oil and 1/2 teaspoon sea salt flakes (you may want to add a little more salt if you like them saltier) Mix with clean hands and roast at 350 degrees for 10 – 12 minutes. ( I roasted for 12 minutes) Cool and serve or store till you’re hungry for them. Could this be any easier????
Sweet and Spicy Honey Roasted Almonds:
2 – 2 1/2 cups raw almonds
1/8 cup turbinado sugar
1/4 cup honey
3/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt or sea salt
Preheat the oven to 325 degrees. If you’d like you can line a baking sheet with parchment paper, because they may stick to the pan without. I use my Silpat liners. If using parchment paper lightly oil the paper.
Combine the sugar and salt in a bowl which will be large enough to accommodate the almonds and set aside.
Melt the honey in a large skillet over low heat. Add the cayenne and the almonds and stir until all the nuts are covered with the spice and the honey.
Spread the nuts in a single layer on the baking sheet and bake for about 10 minutes. Let the almonds cool slightly and then toss them in the bowl with the sugar/salt mixture. Remove the parchment paper and let the almonds cool completely on the baking sheet, spread them out.
Transfer to a serving bowl and you’re good to go. They may be stored in an airtight container for at least 4 days.
*original recipe for this was on foodandwine.com