Friday, May 11, 2012

How to toast almonds

From scratch cooking has led me to realize the hundreds of industrial products that we accept each day without consideration. And yet I continue to be surprised when the homemade version is immensely superior! These toasted almonds, another lesson from Sabrina this weekend, are another universe of crunch and flavor than the stale almonds that come in a package.
Start with raw almonds.

If they have skins (the brown film) boil them gently for 10 minutes and drain.

Pinch each one and the skin should slip right off. Discard the skins.

Place the dry almonds in a small frying pan with just one tablespoon of oil on medium high heat.

Stay with them throughout cooking because they burn oh so easily.

Stir continuously so that none of them burn. 

When they're all lightly browned, you're done! 

If the little ones get burnt, just pick them out.

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