My husband and I were at our favorite local store, and I was buying some almonds because, well… yum! Anyway, I was thinking of raw almonds, but I saw him eyeing the roasted almonds, so we thought we’d get some. I tasted one of the roasted almonds, though, and… there was definitely something missing. It was easier to chew, yes, but the flavor was missing something very rich and meaty, like the smell of baking bread. I think it’s the taste people are calling umami.
Anyway, he wanted roasted, so we got both. In the picture at the top, the first bowl is the store-bought roasted almonds, and the second is the raw almonds. The third? Those are almonds I roasted?or maybe toasted?at home. They turned out so delicious and very much like the raw. I was so happy my toes curled.
How to Make Toasted Almonds
I used my really cool crank-handle popcorn popper with no oil or anything. Low heat, let it warm a little, then throw in a cup of nuts and stir for 2-3 minutes until they’re hot, and a little toasted. The more roasted you like them (or toasted) the longer you can do it. Try about 5 minutes, and watch for cracking skins. I like them as close to raw as possible, though.
How to Make Roasted Almonds
If you don’t have a popcorn popper, you can bake them in a 350? oven for about 10 minutes, stirring once or twice during the cooking. I’d experiment though, and find the shortest time that makes them easy to chew. You don’t want them as “roasted” as the ones I got at the store!
I need some new ideas. If you have a favorite food made out of, you know, real food, leave a comment.