(Actually now with PhD, but Doctor of Philosophy just doesn't have the same evil ring, does it?)
Preheat oven to 350°.
1 Pound raw almonds (~3 cups)
2 Tablespoons olive oil
2 Teaspoons coarse salt/margarita salt
1.5 Teaspoons food-grade malic acid (1lb, $10 online)
Toss almonds in bowl with olive oil. Spread on cookie sheet and roast 10-12 minutes (basically until it smells like roasted nuts in the kitchen).
I used a large mortar-and-pestle to grind the salt and malic acid together so it would be more like the powder found on the store-bought roasted almonds.
After roasting the almonds, sprinkle the salt-and-acid mixture over them evenly and shake the cookie sheet to slide them around a bit.
These were slightly less salty and acidic than the store-bought variety; you could probably increase the seasoning mixture by 50% and it would be good. Still just as addictive as the store-bought ones, though.
1 Pound raw almonds (~3 cups)
2 Tablespoons olive oil
2 Teaspoons coarse salt/margarita salt
1.5 Teaspoons food-grade malic acid (1lb, $10 online)
Toss almonds in bowl with olive oil. Spread on cookie sheet and roast 10-12 minutes (basically until it smells like roasted nuts in the kitchen).
I used a large mortar-and-pestle to grind the salt and malic acid together so it would be more like the powder found on the store-bought roasted almonds.
After roasting the almonds, sprinkle the salt-and-acid mixture over them evenly and shake the cookie sheet to slide them around a bit.
These were slightly less salty and acidic than the store-bought variety; you could probably increase the seasoning mixture by 50% and it would be good. Still just as addictive as the store-bought ones, though.
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