Almonds, cashews, hazelnuts, peanut, walnuts
Soak Almonds in a bowl of room temperature water for 12 hours.
The water will need to be changed several times throughout the process as it becomes quite murky.
Pat dry the almonds with a paper towel and spread evenly onto a baking tray
Set your oven on Defrost mode at 25C. Bake for 12 hours.
Once the process is finished pop your almonds into a Tupperware container and into the fridge.
This recipe and information was provided by Julie McKnight, ILVE's in-house chef.