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!
Crispy Almonds
This recipe makes 4 cups of almonds. I doubled the recipe and ended up with 8 cups.
Ingredients
- 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)
Directions
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.
The crispy almond recipe sounds great. Wondering if they can be made in a slower cooker and if so, what temperature should they be on, and for how long? Is it OK if they are not spread out evenly/flat?
I love following your blog!!!
Thank you,
Lori
(NYC)
I am not sure – I have never tried this. I think it ‘might’ work but not sure.
I tried it in the slow cooker (same instructions as you gave) and it worked great. I wiped the condensation from the lid periodically and after about 12+ hours, they were completely dry and crispy. My kids love them! Will be a staple in my house.
Thank you!!!
I can’t wait to try this recipe this weekend! I love your site and have learned so much. You have really inspired me to go homemade in so many areas I never thought possible.