Saturday, January 14, 2012

Crispy Almonds

I made these yesterday for a new mom who is off dairy and gluten right now for her little one's comfort.  They are delicious, highly addictive because of their crunch and flavor, and are a nutrient-dense snack.  For optimum digestion and nutrient availability, you should always buy your nuts raw, soak them for the day or overnight, and then dry them in a low oven.  Here's a basic recipe that shows you how.  You can (and should!) use this method for any other kind of nuts you use around the house, including pumpkin seeds, walnuts, and pecans.  The Nourishing Cook, or any other food blog that follows the traditional food preparation techniques researched in the Nourishing Traditions cookbook, will also have basic recipes for crispy nuts.  The beauty of this method is that it is "set it and forget it".  Put your nuts on to soak in the morning, then some time in the evening, drain and rinse them, put them on a cookie sheet and let your oven do the magic overnight.  Easy peasy!

Crispy Almonds

by Kim

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:
Almond Coconut Chocolate ‘Milk
Hazelnut Almond Shortbread
Gluten Free Almond Cookies
Almond Nut Butter

Crispy Almonds

Difficulty:  Easy

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
filtered water


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.