Toasted Almonds or Cashews, with Smoky Option
Gluten-free, Lactose-free, FODMAP-friendly
Yield: 2 cups toasted nuts
I found a good recipe for roasted almonds at Elena’s Pantry and started experimenting. The “Smoky Option” almonds have been a hit.
- 2 cups whole almonds or cashews
- 1-2 tsp olive oil
- ½ tsp kosher or fine-grained salt
Preheat oven to 325 F.
- Lightly spread a cookie sheet with olive oil, then add nuts. Roll the nuts around in the oil to coat all sides.
- Bake about 5 minutes, stir and turn them for even browning, and bake another five minutes. At this point, cashews are probably done. If you’re toasting almonds, stir again and bake them another 5 minutes. Don’t let any nuts over-toast, because they can get nasty.
- Remove nuts from oven and turn them out onto a layer of paper towels to absorb excess oil and cool briefly.
- Pour them into a medium bowl and sprinkle with salt. Toss with a spoon and let them cool at least 15 minutes. They will crisp up as they cool. Resist the temptation to eat them when they’re too hot!
Smoky Option: to a batch of toasted nuts add—
- ¼ tsp potato (or other) starch
- 4-5 squirts Liquid Smoke seasoning
- Optional: a few drops Tabasco sauce
- While the nuts toast, mix the ½ tsp salt (see above) in a small bowl with potato (or other) starch. After you pour the toasted nuts into the medium bowl, sprinkle them with the salt-starch mixture, then squirt on the Liquid Smoke seasoning and a few drops Tabasco (optional but AMAZING). Toss briefly and let cool. Don’t toss too much, or the salt won’t stick.