Part of Homemade Holiday Gifts from Sally Schneider
© 2003 by Sally Schneider. All rights reserved.
Roasting blanched almonds very slowly insures that they remain crisp for several weeks. In addition to bundling them with bottles of bone-dry Manzanilla sherry as gifts, I often serve the combination when friends drop by for cocktails.
Makes 1 pound. This recipe can be scaled up indefinitely.
1. Preheat the oven to 300° F. Scatter the almonds on a heavy sheet pan. Drizzle with the oil and toss to coat well.
2. Roast the almonds until they are honey colored, 40-45 minutes, rearranging them occasionally with a spatula. Turn off the oven and leave the door open for 30 seconds to cool it down slightly. Close the door and let the almonds dry out until the oven is completely cool. Sprinkle with sea salt and toss to coat. Pack the almonds into tins, jars or wooden boxes.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.