While I don’t need to say any more, I should probably tell you that these are not only a perfect pantry staple, but a great cocktail companion, snack or added salad crunch.
I know there is a good selection of nuts out there, but these are super special, easy to make and honestly they blow others out of the water.
This literally life changing recipe is originally from Six Seasons by Josh Mcfadden, one of my all time favourites in the cookbook collection.
Roasted Salted Almonds
Servings
6
servingsPrep time
5
minutesCooking time
40
minutesIngredients
250ml (1 cup) water
90g (1/3 cup) kosher salt
220g (1 1/2 cups) raw almonds
Directions
- Bring the water and salt to a boil in a small(ish) saucepan. When boiling, stir to make sure they are fully dissolved. Add the almonds the hot brine and remove from the heat. Allow to soak for 30 minutes.
- Preheat oven to 190ºC (375ºF)
Drain the almonds fully and place on a sheet pan in a single layer. Roast for 12-15 minutes until lightly toasted and fragrant. . The interim will be the colour of a brown paper bag. The nuts will be soft when straight out of the oven but will cool to perfect crunch.
They will keep for 2 weeks in an airtight container (but they won’t last that long)
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
