Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 Not from an SCD source... but legal (and delicious!!) *Only for those who can tolerate almonds, in whole nut form. ----- Original Message ----- From NPR's radio show, " The Spendid Table " ... Tapas Bar Roasted Almonds Part of Homemade Holiday Gifts from Sally Schneider December 2001 © 2003 by Sally Schneider. All rights reserved. Roasting blanched almonds very slowly insures that they remain crisp for several weeks. Makes 1 pound. This recipe can be scaled up indefinitely. a.. 1 pound blanched whole almonds, about 2-2/3 cups b.. 1 teaspoon extra virgin olive oil c.. Fine sea salt 1. Preheat the oven to 300° F. Scatter the almonds on a heavy sheet pan. Drizzle with the oil and toss to coat well. 2. Roast the almonds until they are honey colored, 40-45 minutes, rearranging them occasionally with a spatula. Turn off the oven and leave the door open for 30 seconds to cool it down slightly. Close the door and let the almonds dry out until the oven is completely cool. (Patti's note: This will take several hours, or more. I leave them overnight.) 3. Sprinkle with sea salt and toss to coat. (Packed in jars or tins, these make great gifts for non-SCD-ers!!) Quote Link to comment Share on other sites More sharing options...
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