Cook’s Notes: Makes 4 cups, and the recipe can easily be halved. “Pine nuts and hazelnuts are also great cooked this way,” says author Sally Sampson. She recommends adding these almonds to sauteed dark leafy vegetables, such as spinach. They would also make a great salad topper, instead of bread croutons.
4 cups raw whole almonds, skin on
2 T olive oil
4 teaspoons minced garlic
1 tsp garlic powder (I like Garlic Garni brand)
1 tsp garlic salt
Heat the oven to 250F. Line a rimmed cookie sheet with foil; lightly coat with cooking spray (or line the cookie sheet with parchment paper).
Place almonds, olive oil, minced garlic, and garlic powder in a medium-size bowl. Stir to coat the nuts evenly.
Transfer coated almonds to the prepared cookie sheet. Shake the sheet so the almonds are in a single layer.
Bake the almonds for 20 minutes until they begin to color. Stir nuts after 10 minutes. Make sure the minced garlic does not burn.
Transfer baked almonds to a double layer of paper towels to drain. Sprinkle the warm almonds with the garlic salt. Let almonds cool before serving.
Source: Adapted from the book “Party Nuts!: 50 Recipes for Spicy, Sweet, Savory, and Simply Sensational Nuts that Will Be the Hit of Any Gathering” by Sally Sampson (Hardcover – Nov 25, 2002).