We recently ran out of roasted almonds. That’s a bit of a frightening event in our house as we can eat through a pound of roasted almonds in just a few days. Meyer and I love to snack on almonds. I mix them with dates or dried apple slices as a great afternoon treat while he just likes to eat them plain. However this week instead of purchasing them already roasted and salted, I decided to roast them myself. That way I was able to play around with seasoning and salt levels. Sometimes it’s fun to mix it up with flavors. Herbs and spices can make an afternoon snack a bit more satisfying but I also like that I can control how much salt I add and that I can make my own flavor combinations. More importantly, I was able to make truffle salt roasted almonds. Yum! I love anything with truffle salt but roasted almonds with truffle salt are up there with truffle popcorn. Truffles and eggs are a pretty great combination as well but now I’m rifting a bit too far. These truffle salt roasted almonds would be a perfect snack on a winter’s afternoon in front of our fireplace. They’d also be a great party snack with a dry cocktail maybe even a martini.
- 1 1/2 lbs raw almonds
- 1 tbsp melted coconut oil
- 1 1/2 teaspoons truffle salt
- Set oven to 375 degrees.
- Place a silpat or piece of parchment paper on each of two rimmed baking tray.
- Mix melted coconut oil, almonds, and truffle salt in a large bowl.
- Stir until all almonds are coated.
- Pour almonds on to baking trays. Make sure to spread them out evenly.
- Bake for approximately 15-20 mins in the almonds are browned but not burned. Make sure to switch the positions of the trays half way through baking.
- Let nuts cool on top of oven or on cooling racks.
- Store nuts in airtight container.