Step 2: Preheat the Oven!
Ok! Time to get ready to make some kitchen magic!
First, we have to PREHEAT the OVEN to 250 degrees F (which is roughly 120 degrees C).
[I often forget to do this first, so when everything's ready to go in, I have to wait another twenty minutes because I'm an idiot.]
"But Jason, why such a low oven temperature? I want to eat these delicious crunchy almonds as soon as possible!"
Let me answer that for you using a combination of kitchen-science facts and making-stuff-up-based-on-assumed-facts:
Almonds are dense critters. Seriously, cut one in half and you'll see what I'm talking about. Also, there's a fair bit of water in them. So through a combination of trial-and-error and watching "Good Eats", cooking foods with a lot of water in them at a lower temperature for a longer amount of time gets rid of MORE water without comprimising the quality of the food. In this case, we don't want burnt almonds, we just want thoroughly roasted almonds.
First, we have to PREHEAT the OVEN to 250 degrees F (which is roughly 120 degrees C).
[I often forget to do this first, so when everything's ready to go in, I have to wait another twenty minutes because I'm an idiot.]
"But Jason, why such a low oven temperature? I want to eat these delicious crunchy almonds as soon as possible!"
Let me answer that for you using a combination of kitchen-science facts and making-stuff-up-based-on-assumed-facts:
Almonds are dense critters. Seriously, cut one in half and you'll see what I'm talking about. Also, there's a fair bit of water in them. So through a combination of trial-and-error and watching "Good Eats", cooking foods with a lot of water in them at a lower temperature for a longer amount of time gets rid of MORE water without comprimising the quality of the food. In this case, we don't want burnt almonds, we just want thoroughly roasted almonds.
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