Roasted Salted Nuts (for snacking)

Planter's has a Deluxe Mix that contains: Cashews, Almonds, Brazil Nuts, Pistachios, Pecans, Peanut Oil, Sea Salt. Could add Hazelnuts in place of Brazil nuts.

Planter's Traditional Mix contains: Peanuts, Almonds, Cashews, Brazil Nuts, Pecans, Peanut Oil, Sea Salt. And at least half is peanuts.

Roast Nuts with Oil or Butter and Salt

Pecans, walnuts, almonds, pistachios, peanuts and cashews work well for roasting. Sunflower or pumpkin seeds (pepitas) can also be roasted but the roasting times should be cut back because they are smaller.

One way to roast nuts with salt is to combine the nuts with oil and salt before roasting. Mix 2 cups (453.5 g) peanuts, walnuts, cashews, almonds, or pecans with 1-2 tablespoons (14.78-29.57 mL) of butter or olive oil, or another oil you enjoy. Salt the nuts to taste.

Bake the nuts in a single layer on a lined baking sheet in a 350℉ (176.66℃) oven for 15 minutes. Stir the baking nuts every five minutes. Spread them out in a single layer after you stir them. Check for doneness after 15 minutes. Don’t bake them for more than 20 minutes.

Let them cool on the baking sheet, then store in an airtight container at room temperature.

Brine the Nuts before Roasting

FMM: I have always used the technique above for roasting nuts for snacking on, but they usually come out too oily. I usually end up trying to remove the extra oil with paper towels. I have not tried using butter. I found another way to roast and salt nuts for snacking that I would like to try. It involves soaking the nuts in a little bit of salt water before roasting.

Preheat your oven to 375℉ (190.55℃).

Put 4.5 cups (1.13 kg) of raw, whole almonds in a large metal or glassware bowl. Measure out 1.5 tablespoons (22.18 mL) of hot water and put that in a small bowl. Dissolve 1.5 teaspoons (7.39 mL) of sea salt in the hot water. Don’t worry if it doesn’t dissolve completely. Pour the hot, salted water over the nuts in the large bowl. Stir until all of the nuts are coated with the salt water.

Line a big baking sheet with parchment paper. You can also line it with silicone or spray it with oil. Spread the nuts over the baking sheet in a single layer. Bake the nuts for about eight minutes. Pull out the baking sheet, stir the nuts, rearrange them in a single layer, and bake them for another six or seven minutes. Watch them carefully so they don’t burn.

Return the roasted nuts to the large bowl. Pour 2 tablespoons (29.57 mL) olive oil (or other oil) over them. Stir to coat them in the oil. Shake additional sea salt over them as you mix them with the oil. 

Leave the nuts in the bowl to cool. To speed up the cooling process, spread them out on the baking pan. Don’t worry about the olive oil -- it will soak into the nuts as they cool. Once they are dry, you can store them in an airtight container at room temperature.