I just finished making my first batch of crispy almonds. It’s pretty much the same recipe for making crispy walnuts, cripsy peanuts and crispy pecans. Yum!!! These are great to eat plain, and I can’t wait to use some to make almond butter. I used almonds with the skins on since that’s what I found at the store. Skinless almonds are easier to digest, though. I’ll have to try them sometime.
4 cups almonds
1 Tbsp. unrefined sea salt
Mix almonds, salt and water and leave in a warm place for at least 7 hours (I did about 24 hours). Drain in a colander. Spread on a baking pan and place in warm oven (150 degrees) for 12 – 24 hours, stirring occasionally, until completely dry and crisp. Or you can dry them in a dehydrator. Store in an airtight container.