Roasted Almonds

Roasted Almonds

Although almonds straight out of the shell are great, it makes a change to have them roasted and salted.

Almonds Roasted and Salted

Method

Shell the almonds by which ever method you prefer, although you will find that cracking them with a stone or hammer is much quicker than using nut crackers. You can also blanch the almonds, but there is no need.

Place them in a frying pan with just enough olive oil to coat them.

Stir continuously, heat on a medium heat until you just detect them changing colour (assuming that you have not blanched the almonds, they will of course already be brown). It is surprisingly easy to heat the almonds too long, giving them a burnt flavour - you really neat to take the pan off the heat as soon as you can see them turning a slightly darker brown.

Add as much salt as required and stir to distribute evenly.

Altough they are tempting straight from the pan, they need some time to cool down!

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