Brined and Roasted Almonds

1 cup water
2 tablespoons + 1 teaspoon sea salt
1 1/2 cups (non-roasted) almonds
1 teaspoon chile flakes (optional)

Combine the water and salt in a small saucepan. Bring to a simmer over high heat, stirring to dissolve the salt. Take off the heat, add the almonds and chile flakes, if using, stir to combine. Let the almonds sit in the brine for about 30 minutes.

Preheat the oven to 375° F (190° C). Strain the almonds and transfer to a parchment-lined baking sheet. Roast for 12-15 minutes. Test a few almonds by cutting them in half - they should be a rich, caramel brown color on the inside. If not, roast for a few more minutes and keep checking the color, until the almonds are fully roasted. Let cool for at least 10 minutes, during which time the almonds will become crunchier. Store in an airtight container.

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GOLUBKA KITCHEN:
Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.

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