Roasting raw nuts is the key to unlocking amazing flavor. Almonds are probably the most common but roasting RAW Cashews, Pecans and Walnuts brings a whole new level of flavor to all your candy making endeavors.
Preheat oven to 350 degrees.
Use a jelly roll pan or 9X11 rectangle baking pan
Measure 2 pounds RAW almonds. Don’t mistake dry roasted or salted almonds in the can… RAW almonds are often found in the produce section or baking section of your grocery store.
Evenly distribute almonds on your baking sheet/pan
Bake for 15 minutes
Take out, stir well, return to over for another 10 minutes
At this point you will definitely begin to smell the delicious aroma.
Watch your batch carefully because at this point, they can quickly go beyond roasted to “burned”
When your almonds are to YOUR liking (everyone has a specific preference.. I like dark roasted, my sisters like a more blonde or lighter roast) remove from the oven, pour out on a cool surface, a cookie sheet works well.
Cool for at least 2 hours before you use in any recipe.
Heads up: Almonds retain internal heat for a long time. If you use them while they are still hot, their heat will transfer to other ingredients and will impact your recipe. Throwing your chocolate OUT of Temper for one 🙁 A great idea is to roast ALL your nuts: Almonds, Cashews, Pecans, Walnuts the day BEFORE you plan on using.
Note: RE PECANS. Pecans are very delicate, have a lot of fat and will burn super fast. It doesn’t take long to “lightly” roast pecans for an amazing, enhanced flavor. Try 10 minutes- turn and roast another 5 minutes. That should do it. Enjoy.
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