I learned how to make Homemade Roasted Nuts the hard way.
I wanted to add some freshly roasted nuts to my gift baskets I was delivering for Christmas this year. During my simple make-and-package-nuts routine:
I spent an amount I do not wish to disclose on organic almonds.
I spent a morning researching the perfect recipe.
I spent an afternoon roasting almonds as directed, drying, bottling, tagging and raffia-ing.
After all that work, I was not happy with the results.
Now my kitchen was comprised of 5 pounds of roasted almonds that were mediocre thanks to all the horrible recipes that exist in Internet-Land. Arrrg. Don't believe the comments. They are liars. Or maybe they live under rocks and just don't know what good food tastes like because those things were not that good.
Because I am no quitter ...
I researched some more, roasted some more and tasted some more ...
I inadvertently ended up trying more "roasted nut" recipes than I wish to tell you.
I did create the perfect roasted almond (or pecan) recipe.
I am going to show you how you can make your own roasted almonds that will blow your mind, and your taste buds, and they are healthy. Bonus!
Many of the recipes I tried during my nut roasting escapades included egg whites & butter. These are great wholesome ingredients (especially if you have a milk-cow) but my neighbors are allergic to milk and eggs & I wanted to make them some nuts too. That's how I came upon the most blessed roasted nuts you will ever eat.
MY recipe doesn't include any allergens, gluten, wheat, egg, diary or other pesky ingredient that could prevent someone from enjoying them (unless you are allergic to nuts, of course). I cannot say this for the other failed recipes I tried.
Cast iron skillet (I guess you could use any skillet — but I used cast iron)
Cane juice crystals (sugar)
Pour the sugar in your skillet and turn the heat to medium-high. When the sugar starts to melt toss the nuts on top. Stir them around a bit, then sprinkle on the cinnamon & salt & continue stirring.
I used a wooden spatula and just kept tossing the nuts around in the sugar. The sugar will begin to clump. Then it will begin to melt. Keep stirring everything around as the sugar melts and coats the nuts.
It took about 2 minutes of maniac stirring on medium heat for most of the sugar to melt. There will still be a few clumps of sugar clinging to some of the nuts — but that is OK. They will be crunchy little bits of wonderfulness. When the nuts are light brown and all coated with sugar they are done.
Move the nuts to a sheet of foil or parchment paper to cool. Try to separate them in a single layer. Don't worry if you have some clumps of nuts. Once they are cool they can easily be broken apart by hand or by a swat from a large spoon.
The end result will amaze you. They are sweet, caramel-y, crunchy, toasty, buttery with a hint of salt.
These amazing little delicacies are one of the best things I have ever eaten. Really. They are fabulous.
You need to make these.
On top of the fabulous-ness, these are practically health-food. What a perfect go-to snack if you are on a diet (Ack — I hate that word).
If you are on a health-kick and just want something sweet that is still natural, organic, gluten-free, egg-free, dairy-free, wheat-free and yummy, this is perfect. Ya know?
HOME ROASTED NUTS
3 cups nuts (I think pecans are best)
1-1/2 cups cane juice crystals (sugar)
1 tablespoon cinnamon
1/4 teaspoon real salt
Pour the sugar in your skillet and turn the heat to medium-high. When the sugar starts to melt stir in the nuts. Add the cinnamon & salt & continue stirring. The sugar will begin to clump. Then it will begin to melt. Keep stirring everything around as the sugar melts and coats the nuts. When the nuts are light brown and coated with sugar they are done.
Move the nuts to a sheet of foil or parchment paper in a single layer to cool. Don't worry if you have some clumps of nuts. Once they are cool they can easily be broken apart by hand or by a swat from a wooden spoon.
To get old fashioned recipes, farm tips and advice delivered straight to you be sure to subscribe via email (here) or "like" the blog on Facebook (here) or even sign up to follow the blog on Twitter (here).