Raw Unroasted Almonds

 In Recipes

Top Secret Reveal!

Here is my tried and perfected recipe for making The Best Unroasted Almonds. It’s all in the details.

~Start with RAW Almonds 😉

~Soak them overnight in fresh water. The nuts will absorb a lot of water and expand so put plenty of extra to keep the nuts covered.

~Drain and rinse them in the morning. *If you are pressed for time, just put new fresh water covering the nuts, place them in the fridge and you can get to them later. With daily rinsing and fresh water the nuts will keep in the fridge for 5 days so you can always have a batch soaked and ready to go for various recipes.

~Place rinsed nuts on a dehydrator tray, spread out so they are in a single layer. Dehydrate for 1 hour at 105°.

~Dump dried nuts into a big bowl

~Drizzle Olive Oil (cold pressed) and mix. You only want to “lightly” coat the nuts so the seasonings will stick, too much oil and they’ll never get the ‘pop’ or light crunch you’re looking for. So start slow, mix, and add more oil as needed.

~Add Seasonings. Below is my all time favorite mix but this is customizable to your taste buds of course.

Pink Salt – FINE Ground

Garlic Powder

Chipotle Powder


First 3 are pretty equal amounts, the cayenne I use about 1/4 the amount, just to give a tiny kick. Don’t worry about the quantity of salt, Himalayan Pink Salt is good for you. 👍🏼 The nuts honestly won’t taste the same without enough salt, it brings out the flavor of the other spices and once you bite in the flavors all blend with the nuts to create a mouth watering savor burst of flavor.

*One thing to note is Be Generous! Put on way more seasonings than you think you’ll need. Taste the nuts and keep adding until the balance is there and it’s bit too strong. Some will fall off as it’s dehydrating and the flavors will soften. Bland nuts are just no fun, trust me. Also, you want to taste the spices, not the oil. Add more spices if you taste mostly oil. Or add more nuts to thin out the amount of oil.

~Put back on the dehydrator trays and “roast” at 110° until the cows come home. Seriously, just leave it going for 2-3 days, periodically testing them. When you like the pop and crunch pull them out, let them cool and store them in the pantry. They won’t last long enough to get old LOL. Way to yummy.

*I like glass canning jars to store them. Ziplock bags makes the nuts not look as appealing and I swear they don’t hold the crunch the same way. 🤷‍♀️ They are good though to use for carrying nuts with you for on the go snacking.

I was excited to find them on sale at Sprouts this week in the bulk section. So I made a big batch! Not sure if I’m going to show them to Kerwin or not. Haha 😆

After many soggy, chewy, bland batches of nuts I am excited to have found a recipe that WORKS!! I want you to skip past my failures 🙄 so feel free to ask questions! I hope you give these nuts a go and share how they turn out for you!

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