Activated Almonds with Rosemary & Paprika Salt


Step 1Soak the nuts in water and 1 teaspoon of salt for 12 – 14 hours.

Step 2Preheat the oven to 150 °C/ 300 °F (conventional) or 130 °C/ 270 °F (fan assisted). After soaking, drain the almonds in a sieve and rinse with clean water. Dry on a paper towel.

Step 3Add to baking tray and toss with the rosemary, paprika and 1/2 tsp of salt.

Step 4Roast in the oven for 6 hours until crunchy. Option to use a dehydrator (120 °C/ 250 °F for 12 – 14 hours). Remove from the oven and allow to cool before storing. Store in an airtight container or sealable jar for up to a month.