Spice Almonds Recipe & Equipment

Before making these savory and seasoned almonds, they must be toasted first.

Pan toasted almonds:

Yields 1 cup

• 1 cup organic raw almonds
  
• Mixing bowls/cups/spoons for mise en place ingredients
• Measuring cups/spoons
• Baking sheet
• Parchment paper
• Sauté pan
• Wooden spoon
• Pyrex container

Spiced toasted almonds:

Yields 1 cup

• 1 cup organic toasted almonds
• 2 tablespoons organic extra virgin olive oil
• ½ teaspoon garlic pepper
• ¼ teaspoon paprika
• ¼ teaspoon chili powder
  
• Mixing bowls/cups/spoons for mise en place ingredients
• Measuring cups/spoons
• Baking sheet
• Parchment paper
• Wooden spoon
• Airtight container

Production Steps

Pan toasted almonds:

1. Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
2. Mise en place ingredients.
3. Place the sauté pan in the freezer for 10 minutes.
4. Line a baking sheet with parchment paper.
5. Put the raw almonds in the cold sauté pan.
6. Place the pan on a medium-high heat stovetop.
7. Toss/mix the almonds.
8. Toast the almonds until they are aromatic. Do not burn them.
9. Place the toasted almonds on a parchment-lined baking sheet.
10. Cool the nuts.
11. The nuts will last for one month in an airtight container.

Spiced toasted almonds:

1. Sanitize kitchen (sink, countertops, stovetop/oven, cupboard handles, phone, computer).
2. Mise en place ingredients.
3. Combine dry ingredients in a bowl.
4. Place toasted almonds onto a parchment-lined baking sheet.
5. Pour olive oil onto the nuts and mix so that the oil is evenly coated onto the nuts.
6. Evenly sprinkle the dry spiced powder onto the oiled nuts and mix so that all the nuts are coated.
7. Store the seasoned nuts in an airtight container.

Are Raw Almonds Safe to Eat?

My journey in culinary school provided a wealth of knowledge. I’m not a huge tree nut and peanut fan, although I enjoy almond milk. Go figure! Anyway, I wasn’t aware of what raw nuts were until this recipe.

Levy (2019) explains that raw almonds have not been cooked, blanched, or pasteurized and still have their brown skins intact. Additionally, studies show that pasteurization doesn’t change the nutritional value of almonds. Raw almonds are quite tough to eat and have a stale-like mouthfeel. Toasting and seasoning them taste much better.

Happy cooking,

FS x

“Chronic pain is not all about the body, and it’s not all about the brain – it’s everything. Target everything. Take back your life.” 

~ Sean Mackey, M.D., Ph.D.
Lecture: “Pain and the Brain.”

References

Levy, J. (2019). Almonds nutrition: Heart-healthy brain booster or fat trap? Retrieved: https://draxe.com/nutrition/almonds-nutrition/

Mackey, S. (2016). Stanford’s Sean Mackey, MD, PhD on “Pain and the brain” [Video]. YouTube. https://www.youtube.com/watch?v=otUVzK4hToM