Butter Roasted Almonds Recipes

HOW TO MAKE HOMEMADE ROASTED ALMOND BUTTER

Steps:

• Preheat an oven to 300°F.
• Add the almonds to a pan lined with parchment paper. Roast for 12-15 minutes until them start to smell really fragrant. Be careful to watch them so they don't burn.
• Add the almonds to a food processor and process for about 5-10 minutes, scraping the sides as needed during the process. You will have to do this a few times in the beginning. It will seem like it is just going to stay a flour, but trust me, after a few minutes it will start to come together. Have patience. Once it starts to turn into butter, let it go until it becomes super duper creamy. Don't stop too soon or it won't become silky smooth. Don't stop when it's still overly thick and chunky. Once it is easily pouring off of a spoon, then it is done. The roasted almonds give a wonderful sweetness. Yum.

ROASTED ALMOND BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

HOW TO ROAST ALMONDS

Steps:

• Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
• If roasting whole almonds, roast for 10-15 minutes. If roasting slivered or sliced almonds, roast for 8-12 minutes. Stir occasionally to prevent scorching. Oven temperatures may vary, so keep an eye on the almonds so they don't burn.
• Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.
• In a medium skillet over medium-low heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
• Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.
• On a microwave-safe plate, spread almonds in a single, even layer.
• Microwave in 1-minute intervals until lightly golden and toasted.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

SIMPLE ROASTED ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
• Transfer the almonds to a heavy rimmed baking sheet.
• Add the oil and toss to coat evenly.
• Add the salt and toss again.
• Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• Transfer to paper towels to cool completely, about 1 hour, before serving.
• Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
• Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.