Best 8 How To Roast Raw Almonds Recipes

HOW TO ROAST ALMONDS

Steps:

• Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
• If roasting whole almonds, roast for 10-15 minutes. If roasting slivered or sliced almonds, roast for 8-12 minutes. Stir occasionally to prevent scorching. Oven temperatures may vary, so keep an eye on the almonds so they don't burn.
• Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.
• In a medium skillet over medium-low heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
• Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.
• On a microwave-safe plate, spread almonds in a single, even layer.
• Microwave in 1-minute intervals until lightly golden and toasted.

ROASTED ALMOND BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

AIR FRYER ROASTED ALMONDS

Steps:

• Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions. Line a baking sheet with aluminum foil.
• Combine water and 3/4 teaspoon pink salt in a small shot glass; stir until salt is mostly dissolved.
• Place almonds in a medium ceramic or stainless mixing bowl and pour salt water over top; stir until coated. Spread almonds evenly on the prepared baking sheet.
• Bake in the preheated air fryer for 6 to 7 minutes. Remove baking sheet, stir almonds, and return to the air fryer; bake until almonds turn brown inside, 5 to 6 minutes more.
• Transfer almonds back to the mixing bowl, add olive oil and salt, and stir until completely coated. Allow to cool before serving, either in the bowl or spread out on the counter.

ROASTED RAW ALMONDS

Steps:

• 1. pre-heat oven to 300 degrees
• 2. mix the almonds with all the ingredients, coat well
• 3. pour on to a cookie sheet and bake for about 30 minutes ...remove and let cool ....serve

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 ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

DRY ROASTED ALMONDS

Steps:

• Heat oven to 350 degrees F.
• Spread almonds on an ungreased cookie sheet.
• Bake for 10-12 minutes or until they are golden brown and fragrant. Note that because of their high oil content, the almonds will continue to roast after you remove them from the oven.
• Check to make sure that the almonds have the proper crunch when bitten into. It should taste toasted, not bitter or burnt.
• Sprinkle with salt if desired.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.