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Aug 17, 2009 10:31 PM

roasting your own almonds

so i just got some raw almonds from my grandfather's ranch today, peeled them, and i'm wondereing if anyone has a specific method or recipe to roast them, anything will help, thanks!

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  1. Two cycles on 'dark' in my toaster-oven or a minute and a half per plate in the microwave worked for me. Of course, you may have to play with the duration as each one's toaster-oven or microwave is unique, and the quantity will also differ.

    1. I put them in the oven and keep a close eye on them at all time; when in "rush" I do them in a frying pan, but that does not really give the same result.

      1. I've been smoking almonds. I first soak in a brine of salted water then into the smoker for an hour or two at 225-250. Keep an eye out and stir occasionally to make sure they are roasting evenly. The smoke flavor intensifies after a day to two of resting.

        1. I roast a batch about once a week. And unfortunately, I've found that giving times is absolutely irrelevant. Every batch takes a different amount of time.

          Spread in a single layer on a cookie sheet and put them in a preheated 350-degree oven. Watch them closely, shake to turn and redistribute after about give minutes, and use your nose. When they're pleasantly toasty but not turning chocolate-black, they're ready. Sometimes it takes eight minutes, and I've seen them need upwards of 18.

          Unfortunately, tasting them isn't much of an indication. They will remain soft and not at all toasty until they cool down. Tossing a hot one back and forth between your palms will get it to the stage where you can try it -- but the flavor really needs several minutes to develop.

          You mention you peeled them -- so do you mean you blanched and took off the skins, or do you just mean you shelled them? I've never tried to toast blanched peeled ones, so I'm not much use if that's what you're starting with.

          2 Replies
          1. re: dmd_kc

            I've toasted blanched almonds, and the procedure is essentially the same -- spread out the almonds on a baking sheet and stick them in an oven for a while. I did my batch at 375F for around 10-15 minutes. The time may have been a little long due to residual moisture on the almonds after blanching, but as you said, exact times can't really be given. Trust your nose, not the clock.

            1. re: dmd_kc

              i shelled them, my fault i wasn't clear on that, but thanks so much for the input!

            2. 350 in oven until they are done. keep checking after 5 minutes or so. I get mine from costco and I have had them as short as 8 minute and have kept them in until dark brown 15 minutes. Nothing better then fresh roasted nuts.

              1 Reply
              1. re: Soup

                400 over. pan just one layer of almonds coat with very little olive oil wipe pan if you put to much in. roast about 15 min stiring a couple of times. Take out of the oven sprinkle with a little 1/2 sugar 1/2 satl mixture cool on a plane. Best first day so dont make to much fine for 2-3 days