Roman-Style Salted Crunch Almonds

1. Prepare Salted Water

Start by bringing a cup of water to a boil in a saucepan. Once the water is boiling, stir in the kosher salt until it's fully dissolved.

2. Soak Almonds

Turn off the heat and add the raw skin-on almonds to the salted water. Let the almonds soak for 30 minutes. This soaking step is crucial because it allows the salt to penetrate the almonds, giving them a deep, savory flavor.

3. Preheat Oven

While the almonds are soaking, preheat your oven to 375°F.

4. Drain and Spread Almonds

After the soaking time is up, drain the almonds well and spread them out in a single layer on a baking sheet. Use two baking sheets if necessary to avoid overcrowding, as this ensures even roasting.

5. Roast Almonds

Place the baking sheet in the oven and roast the almonds for about 12 minutes. Keep an eye on them; they should turn a light brown color inside, almost like the shade of a paper bag. This roasting process not only crisps them up but also enhances their natural nutty flavor.

6. Cool and Store

Once roasted, allow the almonds to cool completely before transferring them to an airtight container. These Roman-style salted crunch almonds can be stored for up to two weeks, ready for snacking anytime you crave a crunchy, salty treat.