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Crispy Almonds

Ingredients

Scale

Instructions

  1. Place almonds and salt in a quart jar. Fill to the top with filtered water, cover with the lid and swirl to dissolve the salt.
  2. Let the jar sit on the counter at least 7 hours, or overnight.
  3. Drain the almonds from the jar and place in a single layer on a dehydrator tray or cookie sheet. Allow approximately 1 cup of almonds per tray. (This can be adjusted according to the size of your own trays the next time you make the recipe).
  4. Dehydrate at approximately 95 degrees for 12-24 hours, testing every few hours after the 12 hour mark. (Mine took a full 24 hours.)
  5. To dry in the oven, set the oven temperature to no warmer than 150 degrees and dry for 12-24 hours, again testing every few hours past the 12 hour mark. Store the nuts in a container with a lid.
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