Instructions

1. Rinse the almonds and place them in a bowl. Cover them with water. Let the almonds soak for 10 to 12 hours, and then drain the water and rinse again.

2. Dampen 2 pieces of 100-percent cotton cloth and place one on a baking sheet. Place your almonds on top of the cloth and spread them out evenly. Cover them with the second damp cloth. Keep the cloth damp but not dripping wet at all times. Use a spray bottle to wet the cloth every 8 to 10 hours.

3. Prop the tray up on one edge so that excess water can drain. Place the tray in a cool location out of direct sunlight. Sample an almond for texture and taste every 8 to 10 hours. After 24 to 32 hours, there should be a bulge on the sides of the almonds, and they should feel textured.

4. Place your sprouted almonds into a fine mesh colander and run warm water over them for about 30 seconds. You should be able to easily remove the peels. Store your almonds in the refrigerator for 1 or 2 days.