Salted Almonds Recipes

SALTED ALMONDS

Steps:

• Boil 2 dl (1 cup) of water and dissolve 4 tablespoons of salt in it. Turn off the heat.
• Pour the almonds into the water and let them soak for about 20 minutes.
• Drain the water from the almonds. Place the almonds in an even layer on an oven tray/pan lined with baking paper.
• Sprinkle the almonds with some extra salt and bake them at 150 C (300 F) for about 20 minutes.

ROASTED SALTED ALMONDS RECIPE

Steps:

• Preheat the oven the 350 degrees.
• In a bowl, toss the almonds and melted butter to coat.
• Spread the almonds on a baking sheet and sprinkle with the salt. (start with 1/2 teaspoon)
• Bake 5 minutes, stir the almonds and bake another 5-10 minutes.
• Watch closely, almonds will burn quickly.
• Remove from the oven to paper towels to cool and drain, if desired.
• Cool completely, about 30 minutes.

SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
• Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
• Let cool.
• Enjoy!

ALMENDRAS SALADAS (SALTED ALMONDS)

Steps:

• Preheat oven to 350 degrees. In a baking pan spread almonds in one layer and toast in middle of oven until golden, about 12 minutes. Toss almonds with oil and salt until coated well. Serve warm.

PERFECTLY SALTED DIY ROASTED ALMONDS - SERIOUSLY THE BEST!

Steps:

• Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
• Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
• Transfer to prepared baking sheet, spreading the nuts in a single layer.
• Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
• When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
• Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
• Store in an airtight container at room temperature.

ROASTED SALT & PAPRIKA ALMONDS

Steps:

• Heat oven to 180C/160C fan/gas 4. Spread the nuts on a baking tray and roast for 15 mins. Tip the hot nuts into a bowl and toss with the butter, salt and paprika to taste, until coated. Tip the nuts back onto the tray and roast for 2 mins more to dry the coating onto them. Cool and store in an airtight container. The nuts will keep for 3 days.

SALTED ALMONDS

Steps:

• Preheat oven to 350° F.
• In a baking pan spread almonds in one layer and toast in middle of oven until golden, about 12 minutes. Toss almonds with butter and salt until coated well and butter is melted.