Ovenbaked salted almonds
If you buy salted almonds, it quickly becomes very expensive. I don’t really know why, because it takes no time to make them. They taste fantastic and are quick eaten. For those who like almonds at least ?
I can usually follow the time, and in early December it felt like a very long month, a long time until Christmas. But then we are now in the week where Christmas Eve is. How did that happen?
When I started “24 days in my gluten-free Christmas bakery” and promised a new recipe every day from December 1 to the 24, I knew that it would be time consuming, but I didn’t know it would take SO mush time. I was a little surprised how few hours a day, I actually had to take pictures of so many recipes. 3 pm. is the latest and it is therefore a little different when I last summer could take pictures at 9 pm.
I used today to bake and make the last recipes, taken pictures and now I only need one more recipe for Christmas. Then I can use the last daylight hours on something other than taking pictures for the next little while. THAT will be nice! 🙂
Pour water into a small / medium saucepan and sprinkle the salt in. Turn on the heat and let the water boil until the salt is dissolved. Put the almonds in and let the water boil again. Take the saucepan off the heat, put the lid on and it let stand here for 20 minutes.
Preheat the oven to 150 degrees and line a baking sheet with wax paper. Drain the pot with almonds and spread the almonds out on the baking sheet. Bake them in the oven for 20 minutes.
Take them out and let them cool down a bit.