Although you could at least be happy to know that cooking or roasting the almonds does not affect the mineral or vitamin content.
Did you know that California produces 80 percent of the world's almonds, and almost 100 percent of almonds sold in the United States and Canada? All almonds produced in California must be pasteurized, so chances are you are not eating a truly raw almond even if it is labeled that way. Nevertheless, I hope we have established the reasons why eating raw almond is much healthier for you than roasted almonds. But, if you must buy roasted almonds, be selective, since there could be other chemicals that comes with the processed almonds / food.
If you are like me and love roasted almonds, then buy them raw and roasted it yourself on the range. Or have some fun and roast them on open outdoor fireplaces. It is one of our old time favorite family activities in the evenings. Sitting around the fire, roasting almonds and telling stories. The almonds must be roasted at a proper temperature, and they must be dry roasted (not roasted in oil), no salt added, and no preservatives or other chemicals added to them either. That being said, raw almonds are much easier to choose because you don't have to go crazy reading the labels on the roasted almond packaging.
One of my favorite things about roasting almonds is the wonderful smell the almonds give off. Roasted almonds are delicious for snacking anytime and you should feel great about picking roasted almond over potato chips or candy.
Roasted Almonds in Three Easy Steps
1) Lay the raw almonds flat on a thick cookie sheet, as a thin cookie sheet will burn the almonds to quickly and won’t roast them evenly. Place the cookie sheet over a range, it's okay if the entire cookie sheet doesn't get heated. The almonds should cover half of the cookie sheet where the fire is on.
2) Turn the heat on warm or low. Use a wooden spoon or spatula and flip the almonds every once in a while. Almonds should be done in about 10 to 15 minutes. Also when you notice the almonds turning to a medium brown in color that is when they are done.
3) No need to add any ingredients. If you are making more, move the roasted /dark almonds to the other side of the cookie sheet and lay your next batch of almonds on the warm side of the cookie sheet and keep roasting. They are best when let cool before consuming. Since the almonds are still warm, as they cool, you will hear them crackling. That's alright, because that is when I know they are ready to be eaten. Enjoy and thanks for stopping by today.