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
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.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.