I'm sure it's recommended anytime your using nuts in a recipe (*like my cashew cheeze)- but just so you know I don't always soak my nuts. I just find it particularly helpful with this recipe because they truly do change size. And since I'll be adding these to salads and for snacks- the bigger the better!
- 1 cup Almonds (raw or dry roasted, unsalted)
- 4 tbsp. Coconut amigos (soy sauce would also work)
- 1/8 tsp.-1/4 tsp. Garlic powder
- 1/8 tsp.-1/4 tsp. Ginger powder
- 1 tbsp. + 1 tsp. Agave (or maple syrup or coconut sugar)
Soak almonds in water for 12 hours minimum. Drain the almonds. Let sit out for another 8-12 hours until they are completely dry. *If you have a gas oven, place them in the oven without it turned on- only the pilot on. This is what I do. But leaving them sit out for a longer period of time if you don't have a gas oven, will work also.
Preheat oven to 350.
Mix all of the other ingredients together & then pour on top of the almonds until completely coated.
Line a baking sheet with parchment paper. Place the almonds evenly on the baking sheet.
Bake for 15 minutes. Then flip and bake for another 15-20 minutes. Until completely cooked through.
Cool & enjoy!
*I store mine in a tight fitting mason jar. They last for at least one week. We eat them pretty fast though, so they might last longer if you have more self control then my boyfriend. HAHA. :)