Wednesday, 16 February 2011

# 38 Roasted almonds


At the end of last year the supermarket where we usually do our shopping was selling these 800g packets of raw almonds and we bought a few because normally they only sell very small packets with only a handful of them inside.



Personally I really don't like raw almonds, they're bitter and I don't like the texture but when roasted it's a completely different story because suddenly they become quite difficult to resist.

If you'd like to try roasting raw almonds the 1st step is to take their brown skin off and for that you need a big enough container to put the almonds in and then cover them with boiling water. Put aside to let them soak so the hot water can work its magic. I usually repeat this process once or twice more so the skin comes off more easily.

When the almonds have had a good soaking and while the water is still warm pick one, hold it with the tips of your fingers and sort of pinch and twist the skin at the same time. It should come off fairly easily.

After you've taken the skin off all the almonds put them on a tray and roast them in a pre-heated oven until they turn golden in colour. Stir once in a while to make sure they roast evenly. They are ready when they are golden and crunchy.

The roasted almonds can be kept in a hermetic plastic container for at least a week, that's how long we've managed to make them last for!

Almonds have a wide variety of uses both in sweet and savoury dishes and they can also be eaten as a healthy snack just as they are.

Very soon, I'll be sharing with you a recipe for an almond tart that is very moreish.


Paula