Guest guest Posted December 21, 2006 Report Share Posted December 21, 2006 Roasting blanched almonds very slowly insures that they remain crisp for several weeks. This recipe makes 1 pound. Can be scaled up indefinitely. 1 lb. blanched whole almonds (about 2-2/3 cups) 1 tsp. extra virgin olive oil Fine sea salt 1. Preheat the oven to 300 degrees F. In a bowl, drizzle the blanched almonds with the oil and toss to coat well. Scatter them in a single layer on a heavy sheet pan. 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. The long cool-down and drying time is the secret to how these almonds turn out, so don't skip this step! This takes several hours...I make these right before bedtime and leave them in the oven overnight! 3.Sprinkle almonds with sea salt and toss to coat. Pack into tins, jars or wooden boxes. They make fantastic gifts! Quote Link to comment Share on other sites More sharing options...
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