Brined and Roasted Almonds
From Six Seasons, by Joshua McFadden
Makes about 1 ½ cups
1 cup water
1/3 cup kosher salt
1 ½ cups raw skin-on almonds (about 8 ounces)
Bring water to boil in a saucepan. Add the salt and stir to dissolve. Add the almonds to the hot brine, remove from the heat, and let them soak for 30 minutes.
Heat the oven to 375 degrees.
Drain the almonds thoroughly and spread them evenly in a single layer on a baking sheet.
Roast until they are lightly toasted and fragrant, about 12 minutes. Take one out to test by biting into it – the interior should be a light brown, almost the color of a paper bag. The nuts will be soft at this stage, but once completely cooled they will be very crunchy and nicely salty.
Store in an airtight container for up to 2 weeks.