Roasted salted almonds, easily homemade

Yesterday was a beautiful and very productive day. In the evening, as a reward, I quickly and easily roasted these delicious salted almonds in the oven. Their crunchiness is simply unbeatable!
Homemade salted almonds taste so much better and fresher than those bought from the supermarket.

Salted almonds as part of Spanish tapas

In Spain, salted almonds are often served as part of authentic tapas. But there they are prepared a little differently. In Scandinavia they are a popular snack between meals. You rarely see them here in Germany. And I think that should change!

Almonds are very healthy

By the way, almonds are very healthy. They contain lots of good things, such as healthy fats, lots of vegetable protein, magnesium, calcium, copper, zinc and vitamin E and vitamin B. They also contain fiber and secondary plant substances, especially in the almond skin.

A simple crunchy snack

Salted almonds are a delicious and crunchy treat that is easy to prepare and perfect as a snack to go or to accompany a cool drink. Delicious as a little side dish to beer and wine, they are particularly popular in Mediterranean cuisine and in Scandinavia. Where they are often served as an appetizer in bars or restaurants.

Easily make roasted salted almonds yourself

My homemade salted almonds are not only much cheaper than store-bought ones, they also taste much better. Also they are very easy and quick to make at home with just a few simple steps using just 3 ingredients.

The advantages of making salted almonds yourself are unbeatable:

1. Little work because the recipe is very simple.
2. Long lasting. Sealed airtight, they last for several weeks.
3. Inexpensive. Homemade salted almonds cost much less than store-bought ones.
4. Only 3 ingredients. A recipe couldn’t be simpler.
5. More aromatic. Homemade tastes much fresher and better than store-bought.
6. Variety is up to your imagination. You can add different spices and vary the taste.

More easy vegan snacks

Are you looking for more vegan and easy snacks? Just browse through the snack section here on Daily Vegan. Or try these delicious snack recipes right away:

• Vegan calamari – with spicy chipotle aioli
• Borek with spinach and feta stuffing
• Pastéis de Nata, Portuguese custard pies
• Gourmet garlic mushrooms from the oven
• Vegan Scotch Eggs – with homemade vegan eggs and meat
• Green waffles – wild garlic & spinach waffles – plus dip & asparagus
• Piyaz – a Turkish white bean salad
• Peanut butter and salted caramel rolls with cream cheese frosting

Roasted salted almonds as an ingredient for baking and other dishes

My salty, crispy almonds are very suitable as an ingredient for baking. For example in combination with salted caramel or chocolate. But they can also add a crispy crunch to savory dishes.

My recipe for roasted salted almonds as a video.

In this video I show you how to make this delicious, hearty almond snack yourself. The ide is in German, but the youtube subtitles should just work fine. Feel free to subscribe to my YouTube channel for more vegan cooking videos and videos about mushrooms and other natural ingredients.

And the salted almond recipe in pictures

Here you can see step by step pictures of how to make salted almonds yourself. Right underneath the recipe starts.

Ingredients for 200 g salted almonds:

200 g almonds
4 tbsp salt
200 ml water

Preparation:

1. Bring the water to the boil and dissolve 4 tablespoons of salt in it.
2. Remove from the heat and then add the almonds.
3. Let it steep for 20 minutes.
4. Preheat the oven to 150°C (300°F) top and bottom heat.
5. Drain the almonds in a sieve and let them drain thoroughly.
6. Prepare a baking tray with parchment paper and spread the almonds on it. The almonds should not touch each other or only touch a little.
7. Sprinkle a little more salt on the almonds and then bake them in the oven on the middle shelf for 20 minutes.
8. Take the tray out of the oven, let the almonds cool down and simply enjoy them as finger food.
9. The roasted almonds will keep fresh for up to a few weeks in a screw-top jar or any other sealed container.

Bon appetit!