The best results for homemade salted almonds come from a hot brine and a hot oven. I’ve adapted this technique from Kim’s Nordic Food & Living and Joshua McFadden’s recipe in Six Seasons. I found that I like a little more salt than Kim, but less than Joshua, and I hope that by sharing this, you realize that some things are really up to preference—yours as well! Start off with this recipe and if it’s not salty enough for you, increase by 1 tablespoon in subsequent batches until you find the amount that you like.
When the almonds are in the oven, stick around to enjoy the aroma and pull them out before they burn—they can go from lightly browned to burned very quickly. Almonds will crisp as they cool, so judge their doneness by their aroma and color, rather than texture (plus they are hot!) Cool on a plate at room temperature, then keep in a jar for a couple weeks.
makes 1 cup
- 1 cup raw almonds
- 1 cup boiling water
- 2 tbsp kosher salt or sea salt
Preheat oven to 375° F. Line a rimmed cookie sheet pan with parchment or a silpat liner.
Place almonds in a bowl or jar, I like to use a quart-sized, wide-mouth canning jar. Measure boiling water into a liquid measuring cup, sprinkle in the salt, stir to dissolve, then pour over the almonds. Let sit for 30 minutes then drain (do not rinse), and tumble out onto the sheet pan. Bake for 10–12 minutes, until lightly browned. Transfer almonds to a plate to cool. Store air-tight at room temperature and enjoy for a couple weeks.