ITALIAN SALTED & ROASTED ALMONDS

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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.

Enjoy!

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Italian Salted & Roasted Almonds

Learn how to transform plain, pasty almonds into a crispy, savoury treat. Perfect as a pre-dinner snack on special occasions.
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Course: Make your Own, Savoury Snacks
Diet: Dairy Free, Egg Free, Gluten Free, Grain Free, Keto, Low Carb
Keywords: almonds, coconut oil, italian, roasted, salt
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

Instructions

  • 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.

Notes

For accurate measurement of ingredients, use Metric Kitchen Scales (U.S. option HERE).

Nutrition

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

  1. Trudy and Steve

    So easy, and so good. Great as written, and a bit of smoked paprika makes a nice twist to the basic recipe.5 stars

  2. Hi Antya! Thanks for this recipe! I’m in the processing of making the almonds now. Do you think this would work with other nuts? I’m thinking especially fo keto-friendly macadamia nuts. Let me know your thoughts and thanks!

    • Hello Janaya, the idea was to make almonds less woody, more tasty, with a nice crunch. Other nuts are fine in their natural state (according to my palate), so I haven’t tested them. How about reducing the recipe to 1/4 and trying it out with your choice of nuts to see what happens. Would love to know the outcome of your experiment!

  3. Hi Antya, Received your email with this re pie last night (I’m in Australia) made them today……..and have to let you know THEY ARE DELICIOUS…….yummm.
    Can’t imagine this batch will last too long…….so will make a double batch tomorrow, and will hide them till Christmas Day. Thank you so much for sharing……
    Happy Christmas to you and your family from sunny 🌞 Australia.
    Regards Jude 🎄🎅🏻🥳5 stars

    • Hey Jude, you have my favourite name!
      Thank you so much for the feedback. If you double the recipe, and don’t want to use quite so much salt, 80g will do fine (tested).
      I wish I was there to enjoy your sunny weather. It’s grey, wet, windy, and depressing here, especially with the total covid lockdown we’re in over Christmas, which means no family, no travel, nothing 🙁
      Merry Christmas to you too, and wishing everyone a better 2021!

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