4 cups almonds, preferably skinless, whole or slivered
1 Tbsp sea salt
Skinless almonds will still sprout, indicating the the process of removing their skins has not destroyed the enzymes. (The skins are probably removed by a machine process.) Skinless almonds are easier to digest and more satisfactory in many recipes. However, you may also use almonds with the skins on.
Mix almonds with salt and filtered water and leave in a warm place for at least 7 hours or overnight. Drain in a colander. Spread on a stainless steel baking pan and place in a warm oven (no more than 150 degrees) for 12 to 24 hours, stirring occasionally, until completely dry and crisp. Store in an airtight container
Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary Enig, Ph.D.