If you buy roasted almonds from the grocery store, they are, most likely, coated with oil…I don’t know about you, but I certainly don’t need those extra calories.
toasty-crunchy, addicting healthy snack.
1 pound of whole almonds
3 tablespoons kosher salt (not table salt)
1 1/2 cups boiling water
Put 1 1/2 cups boiling water into a large bowl and add the kosher salt. Stir for about 30 seconds or until the salt is completely dissolved. NOTE: the amount of salt in this recipe sounds like a lot, but most of it stays in the water which is drained off. The final nuts have a light salty taste.
Add the almonds to the hot water and stir again. Let them sit in the water for 20 minutes.
After 20 minutes, drain the almonds (but do not rinse). Place the nuts on a foil lined cookie sheet and spread them out.
Bake at 325° for 25 minutes. *I bake MINE for 30 minutes because I like them super toasty.
Remove the baked nuts from the oven and let them cool completely before you eat or store them in an airtight container.