Author Notes: Reminiscent of Jordan Almonds, without the sweet shell, and with just the faintest suggestion of salt. The method used here I learned from Sally Fallon’s “Nourishing Traditions.” Enjoy! ;o) - AntoniaJames
Makes 2 cups
- 2 cups raw almonds
- 2 tablespoons salt
- One 4” piece of vanilla bean
- Slice the vanilla bean lengthwise, then cut the two long strips into tiny 1/16” inch (or smaller) bits.
- Put almonds, salt and chopped vanilla beans into a bowl or 4-cup measure and cover with about 1 ½ cups of cold filtered water. After 15 minutes or so, stir them up a bit. Allow to sit for at least eight hours.
- Heat oven to 150 degrees Fahrenheit.
- Drain almonds; roll them in a clean tea towel to dry (but don’t worry too much about getting every last drop of moisture off). Spread onto a parchment lined cookie sheet.
- Roast for 12 hours, turning occasionally. It’s particularly important to open the oven door after the first hour or so, to allow the steam to escape. And it’s fine to roast these overnight, as long as they’ve had a chance to roast (and be turned at least a few times) for 3 hours before you leave the kitchen for the night.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Recipe with Vanilla