Roasted Almonds

2 cups of raw almonds, blanched and partially skinned

A short labor day post, as I unfortunately need to go labor for a few hours. I could expound on the whole working/living thing, but money gets in the way - and I know that I am fortunate to have a job. So instead, let me tell you about something quick and yummy that you must try with some crisp white wine before summer ends.

2 cups raw almonds
A little light olive oil
A sprinkle of sea salt

Preheat oven to 300 degrees. Bring a large pot of water to a rapid boil. Plunge the almonds into the water and let them boil for one minute to one minute 30 seconds. Turn into a colander.

As soon as you can touch the almonds but while they are still hot/warm, begin to skin them. If any are stubborn just put the pesky trouble makers back into some boiling water for a few seconds.

Those skins just slide right off

Once they are skinned, lay them out on a pan where they can be in a single layer (I used a baking sheet) and put them in the oven for five (5) minutes so they can dry out. Take them out of the oven and lightly drizzle them with olive oil. Sprinkle on some sea salt. Stir with a wooden spoon.

Turned out into a jelly roll pan, ready to be spread out before baking

Put them back in the oven to cook for 10 minutes, stirring occasionally. Watch them carefully as the time runs down - you want them to be golden but not too brown. Take them out of the oven and turn onto some paper towels to cool.

These almonds taste yummy in 10 minutes - but they taste even better about 2 hours later with some great white wine. Try them and enjoy!

Clif Family Winery - The Climber White - Perfect Summer Wine