Roasted Almonds in Skins
Almonds are brined without removing the skin, dried in a towel, lightly oiled, slow-roasted and finally fast-roasted to a delicious finish. The compliments that are heard from your guests will be only raves. Make at least six pounds (3 batches) when you decide to try them. This recipe developed over the years in our family. All the kids ask for almonds in packages that are mailed to them. They keep coming back for more,
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DIRECTIONS
- Place salt in a large bowl that will hold 8 cups.
- Add boiling water to the bowl and stir well.
- Add almonds to the brine.
- Let steep for 1/2 hour.
- Drain the nuts with a colander.
- Pour nuts onto a large towel and dry with a second towel patting them thoroughly dry.
- Transfer nuts to a large bowl.
- Drizzle with canola oil and stir to make all nuts have a shine but not too much oil on any one.
- Distribute the nuts on 2 large baking pans.
- Slow roast for ½ hour at 200 degrees F then stir.
- Slow roast for ½ hour at 200 degrees F then stir.
- Raise temperature in the oven to 300 degrees F.
- Roast for 15 minutes and let cool to room temperature.
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