We are big fans of nuts in this house. I was talking to a friend who’s family has nut and egg allergies. I of course was horrified and said oh we couldn’t survive without nuts and eggs. Then we both laughed because she insists they couldn’t survive without, gluten, dairy and soy! Funny how we adapt and get used to things so quickly and anything different seems sooooooooo hard!
Here is a lovely adaptation to my old standby Tamari/Braggs (no more soy so we don’t do this anymore) coated almonds. This is so simple it is crazy. You will never buy expensive bags of almonds again!!
Easy Peasy!! Raw Almonds, Sea Salt, Water
Dissolve the salt in a small amount of water. It should taste salty like the sea!
You can use celtic sea salt or himalayan or anything you like! There are so many lovely neat salts out there these days. Try them and report back, please!
Put almonds in the salt water. Mix until they are all wet, transfer them to a baking tray. Keep doing this with the same salt water till your tray is full.
Bake the almonds at 350 degrees for 14-17 minutes depending on your oven. I like to bake them till a few of them start to crack.
Here they are lovely and toasted. If you look very closely you can see a few are a tiny bit cracked, that is how I can tell they are done. Oh and your house will smell divine!! Let them cool completely. They will continue to dry and get lovely and crunchy as they cool.
Okay now try this! Add some cumin or other lovely spices to your salt water and see what flavors you can come up with!