Nothing tastes or smells better than freshly toasted almonds. Their bitter sweetness makes them perfect for savoury and sweet recipes while tasting great on their own.
Serve salted almonds as a perfect snack to go with drinks. Or roughly chop them and add to simple pasta dishes and salads for extra taste and texture or even desserts such as ice creams and parfaits for a salty sweet twist.
About 100g shelled almonds
1 tablespoon extra virgin olive oil
15g unsalted butter
Preheat oven to 160 degrees Celsius.
Bring a saucepan 3/4 full of water to a boil over high heat. Add the almonds and boil for 30 seconds. Drain and immediately wrap the in a kitchen towel and rub the almonds to loosen and remove the skins.
Place the almonds on a baking sheet and put in a warm oven for 15 minutes to dry.
Remove the almonds from the oven and place in a saucepan. Cover with olive oil and butter. Cook on the stove over a medium heat until they turn a light golden colour.
Strain immediately into a sieve and shake to remove excess butter and oil. Season the hot almonds with plenty of salt and leave to cool.
Serve warm or store in an airtight container for 2-3 days.
Note: Try mixing dried spices into your salt to create flavoured nuts, or try using seasoned salts such as smokes salt, or celery salt.