Author Notes
For as long as I can remember, my mom has been making the most beautiful pan roasted almonds at Thanksgiving and Christmas. They sit in a beautiful bowl during cocktail hour and before you know it, you've eaten a few too many handfuls. These do take a bit of effort for roasted nuts, but the results are well worth it. I like them served a bit warm. —meganvt01
Ingredients
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1 pound
raw almonds in their skins
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1
stick high quality salted butter
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salt
Directions
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Put your almonds in a pot and cover with at least 1 inch of water. Bring to a boil, then reduce the heat to simmer for 10 to 15 minutes.
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Rinse and cool the almonds.
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Remove the skins by squeezing the almonds with your fingers. You can keep them under water to keep them from shooting across your kitchen like a little holiday missle.
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Dry the almonds, then place them in a large skillet with the butter - over medium heat. When the butter is melted, reduce the heat to low. Stir the almonds occasionaly and cook to your desired brownness. Its like popcorn - some people like it slightly dark and crispy, others prefer golden and sweet.
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Remove the almonds and drain the butter. Place the almonds in a brown paper bag and shake them around to remove the excess butter.
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Salt to taste and serve warm or at room temperature.
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