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How to Roast Almonds ❤️
➤ by Oma Gerhild Fulson
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When you know how to roast almonds, aka Geröstete Mandeln, at home, you can make any of your recipes that include nuts better.
Roasting them crisps them and heightens the flavor. Roasted almonds are just more delicious than raw ones.
You can use them in desserts, sprinkled in vegetable dishes - especially green beans -- and even just to eat the way they are.
Roasting or toasting almonds is easy - the only thing you need to do is to stay in the kitchen to make sure you don't let them burn.
You'll need to keep your eyes on them because you don't want them getting too dark.
Once you take them out of the oven, they will continue to roast a bit more before they cool down.
Make sure that they
are completely cold before you store them. If you seal them in a
container too soon, you'll find condensation in the container and the
nuts will become soft.
By the way, this is the same way how to roast nuts such as hazelnuts, pecans, walnuts. Just be careful how long -- don't overdo it.
How to Roast Almonds
Instructions:
- Preheat oven to 350°F.
- Put the raw nuts on un-greased baking sheet.
- Place in the oven and stir about every 5 - 10 minutes.
- Depending how dark you want the nuts will determine how long they stay in the oven. (usually about 20 minutes)
- Once cooled, chop them, grind them, or leave whole.
-
If you buy slivered or slices almonds, you can roast them the same way.
Be careful they don't burn. They will only take a few minutes.
- To avoid losing flavor or toughening them, do not over-roast. As the nuts cool, they tend to become darker and crisper.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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What others are saying about Oma's cookbooks
To those who don’t know Gerhild, she’s the Oma who put German cuisine on the map with her highly popular website, justlikeoma.com.
Oma dispelled, with great skill, my stereotypical view of beige-y sauce over beige-y sausage with beige-y sauerkraut and beige-y potatoes and finally – beige-y taste.
I thought all German cuisine was the same – sausage. Boy was I wrong.
Beautifully photographed, Oma’s recipes (in German Meals at Oma's) taste as scrumptious as they look.
Look out France, Spain and Italy. A new major European cuisine is about to give you a run for our palates!
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Sehr Gut, Gerhild! Your Quick Fix Soups e-book is wonderful.
My Swiss wife is going to love the soups that I make for her with your recipes...
The extra tips and options that you give after each recipe are very helpful.
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