Roasted Barley Nutty Snacks (Printable)
Toasting barley grains yields a nutty, crunchy ingredient perfect for baking or snacking.
# What You’ll Need:
→ Grains
01 - 2 cups whole barley (hulled or pearl)
# How-To Steps:
01 - Set the oven to 375°F (190°C) to prepare for roasting.
02 - Thoroughly rinse the barley under cold running water and drain well.
03 - Spread the rinsed barley evenly on a clean kitchen towel and pat dry to eliminate excess moisture.
04 - Line a baking sheet with parchment paper and spread the barley in a single, even layer.
05 - Place the baking sheet in the preheated oven and roast for 15 to 20 minutes, stirring halfway through until the barley turns golden brown and releases a nutty aroma.
06 - Remove the roasted barley from the oven, allow it to cool completely, then transfer to an airtight container for storage.
# Expert Advice:
01 -
- One batch becomes your secret ingredient for everything from homemade tea to bread and salad toppings.
- The nutty aroma that fills your kitchen while roasting is honestly the best part of the whole process.
- At just 25 minutes total, you'll have a pantry staple that tastes infinitely better than anything store-bought.
02 -
- Stirring halfway through is not optional—it's the difference between golden, nutty grains and some burnt ones hiding under the lighter ones.
- Don't skip the drying step; I learned this the hard way when impatient roasted barley stayed pale and soft instead of developing that satisfying crunch.
- The aroma is your timer—when your kitchen smells like a toasty, warm meadow, you're right on the edge of perfect.
03 -
- Buy barley in bulk from a good grain supplier and roast several batches at once—the effort is the same but you'll have roasted barley for months.
- Save the first time you smell a batch roasting for mugicha later that day, when the memory of making it is fresh and the tea tastes even better because of it.