Sunday, February 22, 2015

My latest kitchen experiment

I decided to try roasting my own almonds because most commercially-prepared nuts seem to be cooked in canola oil, which along with corn, cottonseed, safflower, and soybean oils, has been getting some bad press lately regarding how healthy it is.

350 degrees Fahrenheit (176.67 Celsius) for 10 minutes left me with some pretty schvach (bland, dull) almonds, so I tossed 'em back into the oven for another 10 minutes with a good coating (one tablespoon) of coconut oil (supposedly, in terms of healthiness, one of the safer oils with which to good at high heat).  Better, but still shvach.  The sea salt didn't stick very well when I sprinkled it on after roasting--my husband suggested that I salt the almonds before roasting them, next time.  Will do.

Later, I read that high-heat roasting is not the best for preserving the health benefits of nuts, so next time, I'll pre-heat the oven to only 170 Fahrenheit, (76.67 Celcius) add the coconut oil, then the sea salt, and then roast the almonds for 20-25 minutes.  Stay tuned.


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