Yield:as many as you like!
Prep Time:1 mins
Cook Time:4 mins
This is a FAB way to enjoy almonds as the baking process gives them a sun-kissed, toasty flavour and adds to their crunchiness. You have to wait until they have cooled right down before you tuck in, as when they first come out of the oven they are not so scrummy: they are soft and less flavoursome somehow. Once they've cooled I store our toasted almonds in an air-tight kilner jar. They are always eaten within two weeks of toasting so I'm not sure how long they last beyond that. I love these throughout the year!
Preheat oven to 180°C (fan).
Lay out the almonds on a baking tray so that they have space and are not overlapping as shown in the photo.
Once the oven is hot – pop them in for 4 mins
Remove from the oven (the smell is divine); and allow to cool.
Once they have cooled crunch, munch and enjoy. You can store these in an air-tight kilner jar for at least two weeks.
*I tend to roast 300g on a baking tray every week