How to Roast Natural Shelled Almonds

Roasted almonds give all your recipes a rich, savory crunch.

Buying shelled almonds make using them in recipes or for snacking much easier than those still in the shell. Roasted almonds taste best while they are still slightly warm from the oven, but they can also be stored in an airtight container in the refrigerator for up to three weeks.

Things You'll Need

• Saucepan
• Colander
• Baking sheet
• Salt (optional)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the almonds in a saucepan and pour water over to cover them.

3. Bring the water and almonds to a boil over high heat. This will loosen the skins and blanch the almonds.

4. Pour the almonds through a colander. Cool the almonds until they are still hot but you can comfortably pick one up between your fingers.

5. Press each almond between your fingers to slip the hot almond out of its skin.

6. Arrange the almonds in a single layer on a baking pan.

7. Roast the almonds for 10 to 12 minutes at 350 degrees Fahrenheit or until golden brown.

8. Sprinkle salt over the still warm almonds, if desired. Cool the almonds completely before enjoying.

References

• Chow: How to Roast Almonds
• University of Kentucky Cooperative Extension; Flavorful Nuts; Sandra Bastin; July 2007