Roasting Almonds: Salty, Crispy, Perfect

Roasted salted almonds are a delicious snack and a great way to add flavour to salads, vegetables, or yoghurt. They are easy to make and only require a few simple ingredients: almonds, salt, and olive oil. The process is simple: heat the olive oil in a pan, add the almonds, and sprinkle with salt to taste. Stir the almonds regularly to ensure even roasting, and cook until they are browned and fragrant. Roasted salted almonds can be enjoyed warm or cool and stored in an airtight container in the pantry or fridge.

Dissolving salt in water

To make roasted and salted almonds in a pan, you will need to dissolve salt in water. Dissolving salt in water is a chemical change. Salt, or sodium chloride (NaCl), is made up of positive sodium ions bonded to negative chloride ions. When you dissolve salt in water, the sodium chloride separates into Na+ ions and Cl- ions. This process can be written as a chemical equation:

NaCl(s) → Na+(aq) + Cl-(aq)

The reactant (sodium chloride, or NaCl) is different from the products (sodium cation and chlorine anion). Therefore, dissolving salt in water is a chemical change.

To dissolve salt in water, take 1/2 teaspoon of salt and add it to a bowl with 2 teaspoons of water. Mix well until the salt dissolves. Then, pour the salty water over the almonds.

Coating the almonds

Alternatively, you can heat up some salt in a wok or heavy-based pan. Stir the salt every minute for around five minutes to ensure it heats up evenly. Once the salt is hot, add your almonds and continue to stir regularly for about three minutes. The almonds will puff up and become roasted.

If you prefer your almonds to be less salty, you can simply shake off the excess salt or wipe them with a cloth.

Heating the salt

Firstly, take a heavy-based wok or a cast-iron skillet and turn on the flame to medium-high heat. It is important to use a heavy-based pan or skillet to ensure even heating. Place 2 cups of salt into the pan and stir it frequently, about once a minute, to ensure the salt heats up evenly. This process should take around 5 minutes.

During this time, you can prepare the almonds by mixing them with salty water. Take 1/2 teaspoon of salt and dissolve it in 2 teaspoons of water. Stir well until the salt is completely dissolved. Then, pour this salty water over the almonds and stir to coat them evenly.

Once the salt in the pan is hot, it's time to add the almonds. Make sure the salt is rightly hot before adding the almonds, as this will ensure they roast properly. Place the almonds in the hot salt and stir them regularly for about 3 minutes. Keep the flame at a medium level to avoid burning the almonds.

After 3 minutes, the almonds should be puffed up and roasted. At this point, turn off the flame and use a sieve to separate the almonds from the salt. Place the roasted almonds on a plate and allow them to cool down. You can then store them in an airtight container and enjoy them as a delicious and crunchy snack!

Roasting the almonds

Firstly, prepare your ingredients. You will need raw almonds, salt, and olive oil. For the salt, it is recommended to use fine grain sea salt, or you can opt for pink Himalayan salt or any other pure, non-iodized salt. For a more intense saltiness, you can dissolve the salt in hot water first and then coat the almonds with this mixture before cooking. This ensures the saltiness permeates the almonds rather than just seasoning the surface.

Next, heat your pan. A heavy-based pan or wok is ideal, and you can use olive oil to slick the pan. Heat the pan over medium-high heat, ensuring the oil coats the bottom of the pan. Cast iron pans are a good option as they retain heat well and distribute it evenly.

Now, add the almonds. Spread them along the bottom of the pan and leave them to roast. After about 1-2 minutes, the almonds should start to brown and become fragrant. Use a spatula to stir them around the pan, ensuring they cook evenly.

At this point, you can sprinkle salt over the almonds and stir again. Keep cooking the almonds, stirring every 30 seconds or so, to ensure even browning. The total cooking time should be around 5 minutes, and you are aiming for a deep brown color and a toasted aroma.

Finally, transfer the roasted almonds to a baking sheet or a piece of parchment paper to cool to room temperature. You can also add a light coating of olive oil at this stage, which will enhance the flavor and help the almonds crisp up as they cool.

Once cooled, your roasted salted almonds are ready to eat! You can store them in an airtight container or jar in the pantry or refrigerator, where they will stay crisp and delicious.

Storing the almonds

To store your roasted almonds, allow them to cool down first. Then, transfer them to an airtight container. It is best to store them in the refrigerator or freezer, where they can stay fresh for up to a year. The Almond Board of California advises against storing almonds at room temperature for extended periods.

If you intend to consume the almonds within a few months, you can store them in airtight containers at room temperature. However, ensure they are kept in a cool, dry, and dark place, away from humidity and heat sources. Additionally, keep them away from foods with strong odours, as almonds can absorb these odours over time.

For shelled almonds, you can use airtight mason jars, which also serve as decorative pieces on your kitchen counter or shelf. These jars protect the almonds from moisture, insects, and food odours. If you have unshelled almonds, you can store them in a wooden fruit and vegetable crate in a cool, dry, and shaded area, such as an outdoor storage shed.

Frequently asked questions