{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Salted Almonds

Half pound Whole Almonds
1 tsp. Sunflower Oil
3 tbs. Salt

If the Almonds are still in their skins just plunge into boiling water and when it reboils drain them off and pinch off the skins.
Set the oven to gas 2 150C 300F.
Oil a baking tray very lightly with the sunflower oil and spread out the almonds in one layer.
Cook in the low oven for one hour (the almonds should just have a light even suntan).
Sprinkle the salt over a large sheet of tinfoil and tip the almonds into this while still hot.
Swish them around in the salt until evenly coated and then hide away from nibblers.
(They are very addictive).



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef