Toasted Almonds or Cashews, with Smoky Option

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almonds

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.

Ingredients

  • 2 cups whole almonds or cashews
  • 1-2 tsp olive oil
  • ½ tsp kosher or fine-grained salt

Instructions

Preheat oven to 325 F.

  1. Lightly spread a cookie sheet with olive oil, then add nuts. Roll the nuts around in the oil to coat all sides.
  2. 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.
  3. Remove nuts from oven and turn them out onto a layer of paper towels to absorb excess oil and cool briefly.
  4. 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—

Ingredients

Instructions

  1. 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.
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