Almonds are reborn when you gently roast them in the oven. Home-roasted almonds are my favorite thing to serve with an aperitivo – and I like to pack a small bag of them in my hand luggage when traveling. If you want to make your kitchen warm and inviting in no time, you have to try this recipe.
3¾ dl (1½ cups) almonds
1½ tsp hot water
½ tsp salt
2 tsp olive oil
Preheat oven to 190°C (375°F).
In a bowl, mix hot water with salt and stir to dissolve the salt. Add almonds and mix well. Pour into a baking dish large enough to hold the almonds mostly in one layer.
Roast for 15 to 20 minutes, stirring every five minutes. Remove from oven and pour almonds into a mixing bowl. While still warm, toss with 2 teaspoons of olive oil. Taste and add more salt if needed.
This recipe is based on the one Alice Waters shares in her indispensable book The Art of Simple Food. Along with salt water, you can add aromatic herbs to the roast mix for more flavor. Try chopped sage leaves, thyme leaves, marjoram or winter savory.