Sun-bathed raw almonds

We’re cleaning the freezer making room for a head of beef and have a lot of almonds to use.  Check out this great, energy efficient way to roast almonds:

Soak your raw almonds overnight in warm salt water.  I use a tablespoon of salt to about 4 cups of almonds and I cover them with warm water a few inches above the almonds.

Raw almonds still have all of their enzymes and this roasting method will allow you to retain those enzymes.  Nuts are filled with enzyme inhibitors – have you ever been bloated or have a stomach ache after eating a pile of nuts?  Enzyme inhibitors.  The soaking breaks them down.

Strain them in the morning.  Put them in a very hot spot.  In the summer, I put them on the car and cover them with a curtain to keep the birds away. (I really do try to find a clean curtain.)  I bring them in the house at night to keep the raccoons out of them and put them back outside in the daytime.  I leave them out as many days as it takes to crisp them up nicely.  In the summer, two days is sufficient but I usually leave them three days to get them extra crispy.  Over the winter, I set the almonds behind the wood burning stove and have crispy almonds in about 2 days time.  In the spring and fall, the oven on its lowest setting crisps them nicely in about 24 hours. 

Comments

[Maria]

Wow! I love almonds! I'll have to try this!! Thanks!

[Veronica]

I like them best as glazed almonds....Almond brittle is good too.