Slow roasted almonds are a perfect Kaufmann 1 snack!
4 Cups raw almonds with skins
1 – 16.9 oz. bottle of coconut aminos
Measure out almonds and place in a large bowl with a lid.
Pour bottle of coconut aminos over almonds, and cover with lid.
Place the almonds in the refrigerator and soak overnight. The almonds will soak up some of the coconut aminos.
Once soaked overnight, and ready to bake, preheat your oven to 225 degrees.
You will need a baking sheet lined with parchment paper.
Drain any excess aminos and save for later.
Place almonds on baking sheet, and bake for four hours, turning them every hour. You can use the leftover aminos to baste the almonds while they bake.
Once cooled, store your slow roasted almonds in an airtight container.