Being a vegetarian who doesn’t eat dairy is sometimes a tricky balancing act to get enough protein in my diet and not too much fat. These nuts whether they are almonds or walnuts are my go- to snack these days. I will make a big batch of them and make sure I always have a snack bag in my car or purse.
2 lbs. raw organic almonds
2 T. kosher salt
Place almonds in a large bowl and cover with cold water. Stir in 2 T. salt and let sit for approximately 24 hours. The next morning drain the almonds and place on a cookie sheet and bake in a 150 degree oven for 24 hours. Let them cool a bit and taste them; they should have a “hollow” crunch to them with a hint of saltiness, if not, put them back in the oven. I have had to cook them for as much as four hours more. Enjoy!