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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
Makes 1 lbs roasted nuts
- 1 pound raw almonds in their skins
- 1 stick high quality salted butter
- 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.
- Rinse and cool the almonds.
- 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.
- 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.
- Remove the almonds and drain the butter. Place the almonds in a brown paper bag and shake them around to remove the excess butter.
- Salt to taste and serve warm or at room temperature.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe
- This recipe was entered in the contest for Your Best One-Bite Party Snack
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