Juliet and Roasted Almonds (by Gwendolyn)



Initially blanch raw almonds:

Bring water to a boil. Pour boiling water over almonds and let sit for 70 seconds. Drain and add almonds to a bowl of iced water for approximately one minute. Drain almonds again and peel. We found it easier to work in 1 to 2 cup batches as almonds peel easier when wet. Additionally, we found that adding one teaspoon of baking soda per cup of water to boiling water helps the almonds’ skin blister and makes them easier to remover. Allow almonds to dry for a bit before roasting.

To roast almonds:

Drizzle Extra Virgin Olive Oil over the almonds and toss to coat. Roast almonds in a preheated 275 degree oven on a rimmed cookie sheet for approximately 40 minutes or until they are honey colored (mixing every so often to be sure that the almonds do not burn). Turn off the oven and open oven door for approximately a minute to lower temperature and allow almonds to dry in oven as the oven cools down. Toss with extra fine sea salt or coarse sea salt depending on preference.

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