Add the water and salt to a small pan and bring to the boil. Stir until dissolved.
Once the salt is dissolved, add almonds and take off the heat. Let sit for 15–30 minutes, depending on desired saltiness. If left for a full half hour, they'll be very salty, so I suggest trying 20 minutes the first time.
Preheat the oven to 190 °C. Line a baking sheet with parchment.
Drain the almonds and spread them on the prepared baking sheet. Roast in the middle of the oven until the almonds start to turn light brown in the middle, 10–12 minutes. It's best to crack one almond to check the colour. The almonds will still be a little soft, but will crisp up as they cool.
Cool completely before serving. Store in a tightly sealed jar in a dark spot.
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