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Roasting almonds?

last year

I plan to roast almonds with salt and spices as snacks. I was looking into how this is done and some people oven roast and others use their air fryer. Have any of you actually roasted nuts and how did they come out?

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HU-753479426

last year

seagrass_gw Cape Cod

Our dentist told us to avoid eating whole almonds (and popcorn). He said he gets a lot of business from both of them. DH & I both had to have crowns after eating wasabi peas, too!!

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Comments (7)

rob333 (zone 7b)
last year
Air fryer for 15 minutes at 350 sprayed lightly with my misto that has vegetable oil. I don't even stir them. I make a little foil "pan" just big enough to hold them in one layer
arcy_gw
last year
Every year--it's soo easy. You coat them in egg whites, we like our's with cinnamon then slow bake in an oven. Soo easy. Recipies prevalent on line. SOOOO easy it makes what you pay for them at craft/food venors INSANE.
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Comments (49)
Good Friday morning! Raeanne, bon voyage. I am so glad you got that package in time LOL! Have fun. John, see the effect you have on women! Sounds like you were the perfect gentleman. Good luck sleuthing, I mean babysitting! Hopefully they pay more for babysitting than .50 an hour that I was paid years ago. LOL Maddie, I am still trying to figure out how I can pull NYC off in December. I am in on the exchange too. Besh, have you given any thought to NYC? Good job on Dee's package BJ! Have fun at your planning party tonight. Planning is the key. Dee, enjoy all those lovely gifts! What a fun package to receive. Speaking of planning I have my carriage club's planning meeting tomorrow night. This is where we plan all the events for 2008. It's a pot luck (ugh) but I plan on being prepared for good eating with what I bring. I have to get a photo of this but will share so you can imagine what I am seeing: About 2 miles from my house is a lovely farm with big fields on both sides of the road and a lovely antique colonial home. The fields host flocks of sheep all summer and fall. On my way home Halloween evening someone had delivered to both fields huge piles of pumpkins for the sheep to eat. So I am driving along taking this all in. The sheep, some with black faces, eating from these huge piles of pumpkin, the setting sun filtering through the trees giving off this warm cast of oranges and golds through the leaves and a old man (presumably grandfather) standing next to this tow headed boy who is petting one of the sheep through the fence. It was all too beautiful. I will try to get a photo of the sheep and pumpkins but I doubt I the camera will ever be able to capture what is in my mind's eye. I hope you can imagine it.
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I tend to like color - I would go for Sea Salt. You can always repaint a safe color if you need to sell.
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Almond flour question
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Comments (1)
For an accurate explaination of the difference between "almond flour" and "almond meal", check the link below. Depending on the low-glycemic or gluten-free recipes I'm working with will depend on whether I make my own nut meal or purchase nut flour. -Nut FLOURS are ground from the cake that remains after oils are pressed from nuts. -Nut MEALS are ground from whole nuts, and are grittier and oilier than nut flours. The term "Flour" is often used for both these ingredients, but they are actually very different. They CAN be substituted one for the other with textural changes in the finished product. Some manufacturers call their product "flour" when it's actually the more coarsely-ground and oily meal. You can use either blanched raw or roasted almonds. Roasted almonds will lend a different flavor to the meal. King Arthur has both roasted and regular almond flour avaliable if you would like to purchase them. Personally, I'd only order them when the weather is cool because high heat can change the flavor of nut flours. I've found I get a slightly different meal if I use a method from the book "Nourishing Traditions" and soak almonds overnight in lightly salted water. Soaking causes the almonds start to sprout. Drain the next morning and dehydrate until crispy dry. Then mill into almond meal (roast the almonds if you like). I find these almonds easier to digest and they have more available nutrition than raw almonds. A good method for anyone who has difficulity digesting nuts. -Grainlady Here is a link that might be useful: Cook's Thesaurus - Nut Meals & Flours
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I enjoyed reading the recipe. I'm part Polish. I'm going to email it to my Mom. She LOVES almonds.
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lucillle
Original Author
last year
Do they store well in air tight jars or is it better to make just a small bit at a time?
rob333 (zone 7b)
last year
I eat them too quickly to give a definitive answer on the amount of time they keep. They're the one snack I eat appropriately (a couple of tablespoons once a day), but I eat them everyday. Good source of the right kind of fat.
Olychick
last year
last modified: last year
I store all nuts in the refer or freezer. They go rancid so quickly- almonds less so than others, but I am always dismayed by how often I taste rancid nuts in dishes others make
petalique
last year
last modified: last year
On my DVR I saved a George Hirsch (sp) recipe for seasoned nuts. I am going to write down the recipe and try to make some. If they taste yummy, I will pass on the recipe.

I have not yet had time to view the DVR recording, but came upon some links that give his recipes. I’m not sure if this is the same recipe of his that I recorded. The problem with these spiced nuts is that it is too easy to eat more than is prudent.

➡️ https://chefgeorgehirsch.com/dailyfood/holiday-spiced-nuts.html

There are lots of delicious looking recipes online. Here is another

➡️ https://www.diys.com/spiced-honey-roasted-nuts/

Question: Is it difficult to locate intact walnuts or pecans in the grocery store? Perhaps around the winter holidays?

DH went to get our favorite Frozen Peking ravioli/potstickers from the Chinese market because they often sell out. When he got to the market’s freezer chest, the dumplings were being restocked! We get some of the scallop, shrimp and pork, and then some vegan ones.

PS — There is a commercial snack bag of these smoked almonds. I forgot the brand. Very tasty but salty-ish and they may have some flavor enhancers or preservatives. Many some of these could be mixed in with home-made.

Ingredients seem fine. But note, serving size is 1 oz.!
lucillle thanked petalique

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