I have been meaning to try this recipe from Nourishing Traditions for years and I finally did it! The reason for my experiment? My daughter is not a big fan of nuts and I have heard that kids like these crispy nuts so I figured it was worth a shot. Guess what? She loves them!
This recipe makes 4 cups of almonds. I doubled the recipe and ended up with 8 cups.
- 4 cups almonds, preferably skinless (I used almonds with skins because that is what I had on hand)
- 1 Tbsp salt (where to buy)
- filtered water (enough to cover the nuts)
Place nuts in a bowl and fill with filtered water to cover. Add the salt and stir it up.
Leave the soaking almonds in a warm place for at least 7 hours or overnight.
Drain in a colander and rinse with cool water.
Spread on a sheet pan and place in a warm oven (my oven only goes as low as 170 degrees F but 150 degrees is preferred) for 12 to 24 hours, turning occasionally, until completely dry and crisp.
Store in a mason jar in your pantry.
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