Every Christmas, my sister-in-law made these salted almonds.
Even as a child, I didn’t have much of a sweet tooth, and I looked forward to salted almonds at least as much as the cherry slice, Nanaimo bars and shortbread. (Though maybe not the butterscotch fudge…)Blanched almonds are expensive, and for the industrial quantities of salted almonds our family can get through at Christmas, it is much more economical to skin the almonds yourself.
The almonds may seem a bit greasy when they come out of the oven, but I find most of it is absorbed as they cool.
Roasted almonds
- 500g raw, unskinned almonds
- 2-3 Tb butter
- salt
- Bring a large pot of water to the boil.
- Add the almonds and blanch for a couple of minutes.
- Drain and rub the almonds between your fingers to remove the skins. Leave to dry on paper towel.
- Heat the oven to 400°F (200°C).
- Put the butter on a baking sheet and put it in the oven on the top rack.
- After a couple of minutes, tip the almonds onto the sheet and toss to coat with melted butter.
- Return to the oven to cook for 5-6 minutes, or until the almonds are golden brown.
- Remove from the heat and salt generously.
Ten More Bites 
Ok I give in…what happened to the previous post, something to do with beets. I got the notification, it was there one minute then vanished in the blink of an eye!
Oops… cheduling clash… I had two posts ready to go — and accidently gave them the same date. Have reset the beet salad for a couple of days from now. 🙂
😜 I can wait…
Sounds like my mother’s classic recipe; I haven’t yet found a superior version to this simple one. Somehow I think it has to do with skinning the Nuts yourself
I’ve tried salted almonds just a few weeks ago and was surprised how good they were, I mean I love them any way prepared.. 😀