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.
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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Italian Salted & Roasted Almonds
- 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.
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