This is a new word that my 21-month old son, Leo, learned to say recently. He’s beginning to experience what experts call a “language explosion”. He requests these cinnamon-roasted almonds for his breakfast, afternoon snack, and even dinner. Because they are roasted, it’s very easy to chop them into baby-safe sized pieces that he can chew and swallow easily.
You may be wondering, “Why not just buy roasted almonds from the store? Wouldn’t that be more convenient and the same price as raw almonds?” Well, I used to buy roasted almonds from the store, but not anymore. Every time, after I eat a small handful of store bought roasted almonds, I need to drink a full glass of water because they’re so salty. So I decide to make some at home with low sodium content as a baby/toddler friendly and healthier version. Also, my mother-in-law is on the low-sodium diet for her high blood pressure condition. These homemade low-sodium almonds are a great tasting healthy snack for her.
In this recipe, you can choose between two different kinds of salt, regular table salt or No Salt® salt. No Salt® salt is a substitute for regular salt. It contains potassium salt (potassium chloride, KCl) instead of sodium chloride (NaCl). I personally think there is a slight difference in taste between No Salt® salt and regular salt that I barely noticed in most recipes. However, since I just use a very small amount of salt in this recipe, the No Salt® salt works just as well as the regular sodium salt.
Making these crunchy cinnamon-roasted almonds at home takes very little time. I roasted two cups of raw almonds with ¼ tsp of cinnamon powder in 1 tsp canola oil over medium heat on the stovetop for 5 minutes. Then I dissolved some salt and agave nectar in a small amount of water and poured it over the halfway roasted cinnamon flavored almonds. Roast for another 5 minutes and then let them cool down to room temperature. It’s just that simple and quick.
Combining the pleasant taste of almonds with a hint of sweetness and fragrant cinnamon, make these homemade low-salt roasted almonds perfect for snacks, adding to toss salads, or breakfast cereals.
- 2 cups raw whole almond
- 1 tsp canola oil or vegetable oil
- ¼ tsp cinnamon powder
- ¼ tsp kosher salt or sodium salt substitute
- ½ tsp agave nectar
- 1 tbs water
- Place almonds and oil in sauté pan and heat over medium heat. Stir briefly untill almonds are evenly coated with oil. Approximately 1 minute.
- Add cinnamon powder to almonds and stir continuously to prevent burning. Fry for approximately 4 minutes.
- In a small bowl, dissolve salt and agave nectar in water. Pour as evenly as you can over the almonds. Stir continuously and fry for another 4 minutes.
- Turn off the heat and let the almonds cool thoroughly before serving or storing in an airtight container/jar.