We love Nourishing Traditions’ directions for crispy almonds. They’re very easy healthy snacks. I get the 3-pound bag of almonds at Costco ($9.99 here) and dump them in a bowl. Cover with 2 Tablespoons of sea salt, and then fill the bowl with filtered water. Let soak overnight, drain, and spread on a cookie sheet. Put in the oven on the lowest setting (mine is 150) for about 24 hours, or until crispy. The salt and soaking make the almonds not too salty, and easier to digest. We do the same with pecans and it pulls out the slight bitterness that you expect from eating pecans. We buy one or two bags of nuts at Costco once a month and eat them as snacks all month long. I love them in muffins, breads, and cookies too.
These are okay for The Maker’s Diet phase one.
So I am making crispy almonds from NT but my oven doesn’t go down to 150 degrees. I have them in the oven with the light on – but I’m not so sure this will do the trick. Been in over 12 hours and still have moisture and not crunchy. Any one have any suggestions/ideas?
Shannon,
I thought my oven only went down to 170, and that is true on the “bake” setting. But it also has a “keep warm” button that I can set even lower. Maybe yours has one?
I might try putting them in the oven on whatever the lowest setting is. I do mine in the dehydrator now, but when I did them in the oven I think it usually took 12+ hours. They will crisp a little as they cool too.