Italian Salted & Roasted Almonds are ideal as a savoury snack or pre-dinner offering for your guests. 1.5g net carbs.

We all know that almonds are a good nut choice, especially for low-carbers and keto aficionados. But let’s be honest – plain, raw almonds are a bit boring, and kind of pasty when you chew them. Plus, unless you can source ultra-expensive, fresh Sicilian almonds, they don’t have much flavour, either.

Roasted & Salted Almonds, on the other hand, explode with intense nuttiness in your mouth. Their crispness satisfies the craving for crunch. And you can just dip your hand in a batch whenever you want. Convenient, satisfying, delicious and healthier than any store bought equivalent.

How to Make Italian Salted & Roasted Almonds

40 minutes in the oven. That’s all it takes to enjoy a wholesome treat that far exceeds the flavour and quality of industrially-prepared nuts roasted with cheap oils.

Soak the nuts in boiling, salted water for 30 minutes. Drain them, and put them in a zip lock bag with a tiny bit of fluid coconut oil and more salt. Massage until they’re all coated. Pour them on an oven tray lined with parchment and spread them out to a flat single layer. Bake. Leave to cool. Store in pretty jar.

Italian Salted & Roasted Almonds

Italians have been roasting nuts this way for millenia, and the method works incredibly well. The only thing I do differently is that I use coconut oil instead of olive oil, because it makes nuts exceptionally crispy. And no, they won’t taste coconut-ty.

I know many cooks are fans of brief pan-roasting or oven roasting. But these methods require high heat, which we now know releases high acrylamide levels in certain foods, including nuts. I prefer a little more patience for a healthier result.

I suppose there are choices. I think my recipe and method create the best, clean-eating salted & roasted almonds, but that’s clearly subjective. Give it a go and let me know what YOU think.


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  • bring water and 50g salt to a rolling boil, stirring often; turn heat off and stir a bit more to help salt dissolve (it’s OK if some doesn’t).

  • soak almonds in the hot saline solution for 30 minutes.

  • pre-heat oven to 135°C static.

  • drain almonds and put them in small zip lock bag together with the melted coconut oil and ½ tsp salt; massage until well coated.

  • pour the nuts over a baking tray lined with parchment paper and spread them out so you have a flat, even layer.

  • bake for 40 minutes.

  • remove from oven and leave to air dry until cooled and crispy.

  • place almonds in a fine mesh colander (U.S. option HERE) and shake over the sink to remove excess salt.
  • store in sealed jar (U.S. option HERE) away from light.

Serving: 25g | Calories: 168kcal | Carbohydrates: 1.5g | Protein: 6g | Fat: 15g

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