Brined and roasted spiced almonds

Brined and roasted spiced almonds

By
From
The Art Of The Larder
Makes
300 g
Photographer
Mike Lusmore

Salt falls off roasted almonds. So brine them instead! Use any nut and experiment with spice blends, Ras el hanout or garam masala and either of the baharats are a favourite.

Ingredients

Quantity Ingredient
60g salt
300g whole almonds, unskinned
2 tablespoons groundnut oil, or use olive oil
1-2 tablespoons spice blend options, or to taste (see note)

Method

  1. Bring the salt and 200ml of water to the boil in a medium saucepan (just to dissolve the salt). Then allow to cool for 5 minutes.
  2. Add the almonds and soak for 30 minutes.
  3. Preheat the oven to 190°C.
  4. Drain the almonds, patting them dry with kitchen paper or a clean tea towel. Spread them on a baking tray or in an ovenproof dish and add the oil and your preferred spice blend, to taste. Use your hands and mix well to coat.
  5. Roast the almonds in the oven, shaking the tray or dish often, until toasted through and fragrant, 20–30 minutes. Remove from the oven and cool before storing in a tin.

Note

  • Ready-made spice blends (chapter content)

    Italian fennel seed

    Quatre épices

    Baharat
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