1 pound whole raw almonds, skin on (about 3 cups) kosher salt, to taste
Directions
Preheat oven to 375 degrees Toss almonds with oil, red pepper flakes and black pepper until well coated. Place almonds on a baking sheet in a single layer.
Roast in oven for 10-15 minutes until almonds begin to lightly brown and develop a tasty, nutty aroma. Taste to make sure they are toasted to your liking.
Transfer immediately to a baking sheet lined with paper towels to drain and cool. Sprinkle generously with salt.
After the nuts cool, store in an airtight jar. They will keep for 2-3 weeks.
Substitute other nuts -- pecans, walnuts and pepitas work well. Roasting time will vary.
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