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.
1 pound blanched whole almonds, about 2-2/3 cups
1 teaspoon extra virgin olive oil
Fine sea salt
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.
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