Almonds three ways

Almonds have been a very good friend of mine since I started eating low carb. They are a great snack and they have saved me many times when I have been feeling peckish. However, no matter how much I like raw almonds some variation is sometimes needed so here are three different ways to flavour your almonds.

Salted almonds

Ingredients

150 grams almonds
100ml (1 dl) water
1-1,5 tbsp sea salt 
Preheat the oven to 180C/350F/Gas 4.

Pour the water and the salt into a frying pan over low heat. When the salt is dissolved add the almonds and keep stirring until all of the water has disappeared. Tip the almonds into a baking tray, If there is a lot salt left in the pan scrape it off and add to the almonds. Bake the almonds in the oven for about 10 mins.  or until they are dry. 

Liquorice Almonds

Ingredients

100 grams almonds
2 tbsp water
1 tbsp liquorice powder

Preheat the oven to 180C/350F/Gas 4.

Toast the almonds in the oven for 5 minutes. Remove the tray from the oven, move the almonds around, and continue to bake for another 5 minutes. Cool the almonds on the tray for a couple of minutes. In the meantime dissolve the liquorice powder in the water so it is ready to be added to the toasted almonds. Tip the almonds into a bowl and pour the liquorice over them, mix well to make sure that they are completely covered by the liquorice mixture. Transfer the almonds back into the baking tray and bake until they are almost dry to the touch. Leave to cool before serving.

Cocoa Almonds

Ingredients

100 grams almonds
1 tbsp unsweetened cocoa powder
1 tbsp sukrin (or other sweetener)

This is almost the same method as for the liquorice almonds.

Preheat the oven to 180C/350F/Gas 4.

Toast the almonds in the oven for 5 minutes. Remove the tray from the oven, move the almonds around, and continue to bake for another 5 minutes. In the meantime mix the cocoa powder and sukrin. As soon as you have taken the almonds out of the oven tip them into a bowl and add the cocoa powder. Mix well to make sure that they are completely covered and then transfer back to the baking tray to cool – do NOT bake again.

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