In this post I will explain how I roast nuts after soaking in water and dry nuts as they are slightly different processes.
I must say that I am not afraid of phytic acid and do not soak nuts, cereals and seeds to eliminate it. But I soak the nuts if the recipe requires it (for example cashew cake or nut milk) or when I came across Old nuts. After soaking, bitterness leaves them.
I soak such nuts exactly until they become pleasant to the taste, periodically changing the water. After that, they either need to be used immediately in cooking, or dried so that they do not spoil.
How do I dry / fry soaked (!) nuts:
First I wash them, then dry iteratively (!) in the oven on the mode with ventilation (!). Iterations are as follows: 1 hour at 100C, a break until the nuts are completely cooled, then another 1 hour at 100C, then again let the nuts cool completely and try. At this stage, they may well be to your liking.
If not, then dry further at a temperature of 100C, but the iterations will be 30 minutes. Try after each iteration and stop the process when the taste suits you.
If you need roasted nuts, then after two hours of drying at 100C, raise the temperature to 120-140C and bake them until ready to your taste. The frying time depends on the variety and size of the nut. Watch them closely;)
Not soaked nuts do not need to be dried for a long time, evaporate moisture. Everything is simpler here. They need 15-20 minutes at 160C in the oven.
And a small nutty life hack, but rather of an aesthetic nature.
Nuts I be sure to go over (I separate whole nuts from broken ones).then do sooo fast, and in the end beautiful, and the pleasure of eating a whole nut is 100,500 times greater. And from “scrap” I make nut flour, put it in cookies, nut paste etc.
By the way, whole nuts are much more than it seems. Just when they are in a common heap, it creates a different impression.
In short, do not be lazy and feel the difference;)