Brined and Roasted Almonds

配料

1 cup (240 ml) water

⅓ cup (45 g) kosher salt

1½ cups (210 g) raw skin-on almonds

步骤

Bring the water to a boil in a saucepan. Add the salt and stir to dissolve. Add the almonds to the hot brine, remove from the heat, and soak for 30 minutes.

Heat the oven to 375° F (190°C). Drain the almonds thoroughly and spread them evenly in a single layer on a baking sheet (use two sheets if you need to).

Roast until the almonds are lightly toasted and fragrant, about 12 minutes. Take one out to test by biting into it-the interior should be a light brown, almost the color of a paper bag. The nuts will still be soft at this stage, but once completely cooled they will be very crunchy and nicely salty. Store in an airtight container for up to 2 weeks.

备注

This is the only technique I know of that actually seasons the interior of the almond, not just the surface. Even though they start out wet from the brine, the almonds end

up toasty with a very light coating of fine salt, perfect for eating as a snack or chopping up and adding to a grain bowl, salad, pasta, or pilaf.

MAKES ABOUT 1½ CUPS (225 G)