A simple snack that can be made whenever you crave something salty. Store in a jar with a tight fitting lid for at home snacking, or in resealable snack bags for when you’re on the go.
- 2 cups raw almonds
- 2 teaspoons finely ground sea salt
Soak almonds overnight in filtered water.
- Drain, rinse, and drain again.
- Add salt and mix to coat.
- Spread onto a parchment paper lined baking sheet and bake in a preheated 250ºF oven for 2 hours or until golden brown and crunchy. To test if crunchy, let cool and bite into one. For best results, halfway through the cooking time use a spatula to flip. Stores up to 2 weeks at room temperature in a jar with a tight fitting lid, or in resealable snack bags.
Makes 2 cups