Brown Butter Pan Roasted Almonds
Crunchy pan roasted almonds with brown butter and sea salt are perfect for snacking and parties. You'll love the flavor of these golden brown toasted nuts.
Equipment
- large skillet
- paper towels
Ingredients
- 2 cups raw peeled whole almonds
- 2 tablespoons salted butter
- sea salt for sprinkling
Instructions
- Arrange several layers of paper towels on a baking sheet.
- Heat the butter in a large skillet over medium heat until it melts.
- Add the almonds and stir to coat them all over.
- Cook, stirring frequently and watching carefully so that they don’t burn or over-brown. As the nuts begin to brown and smell fragrant, watch carefully so they don't burn and stir constantly.
- The moment the almonds are evenly browned, remove them with a spoon to the prepared paper towels. Some may brown sooner than others.
- Use the spoon to ladle some of the browned butter from the skillet over the nuts. Sprinkle with sea salt.
- You can either Cool for about 10 minutes and serve the nuts warm, or cool to room temperature. Makes 2 cups.
Notes
Store the almonds in a tightly covered container. To keep them super fresh, store in the refrigerator for up to 3-4 weeks.
You can also freeze them in a tightly wrapped container or freezer bag for up to 3 months.
Nutrition
Serving: 1gCalories: 232kcalCarbohydrates: 7gProtein: 7gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 17gCholesterol: 8mgSodium: 267mgFiber: 4gSugar: 2g
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