Lightly Salted and Barely Sweet Lemon Almonds

Dry roasted, unsalted almonds are the nut of choice around our house. They are a healthy choice for a between meal snack. A while back I found a recipe for Lemon Almonds and I thought they sounded like a nice change from our regular almonds. I started out making Roasted Almonds with Lemon and Salt, but it morphed into Lightly Salted and Barely Sweet Lemon Almonds. We are both really enjoying them, so I'm passing this recipe on so that you can enjoy them too.

The first thing you need is three cups of raw almonds and enough lemons to get 1-1/4 cups of lemon juice, or enough to cover the almonds completely, around 4-6, depending on the juiciness of your lemons. You cover the almonds with the lemon juice and let them soak for 30 minutes.

After 30 minutes, drain the almonds, using a strainer, and shake the excess juice off. Next you pour them back onto a cookie sheet lined with parchment paper. Bake them at 325 for 15 minutes. The original recipe called for 350 degrees, but my first batch was too dark on the bottom because of too much liquid and heat.


After 15-20 minutes, remove the nuts from the oven and pour them into a large bowl. Add the olive oil, turbinado sugar and salt, stirring well to mix completely. Pour the almonds back onto the parchment lined cookie sheet and bake for about 10-15 minutes, or until lightly browned. Remove from the oven and let them sit until completely cool. 

After ours had cooled, I decided to put them back in the oven at 275 degrees for 20 minutes, because we like our almonds a little crunchier. The almonds were crunchy on the outside, but the inside was too soft for our taste. Store in an airtight container.


They have a touch of salt to bring out the flavor and a touch of sugar to counter the sour lemon.  We are enjoying them very much!

  

 

The Key Ingredient site is not working correctly so I couldn't upload a picture on the recipe card.

Enjoy!