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Instructions |
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Bring a pot of water to a boil over high heat. Add the almonds, return to a boil and boil for 30 seconds. Drain and immediately transfer the nuts to a clean kitchen towel.
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Enclose the almonds in the towel and rub them briskly against the towel to loosen the skins. Open the towel and, working quickly, slip the almonds out of their skins. The nuts become more difficult to peel as they cool.
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Preheat oven 300ºF. Transfer almonds to a heavy baking sheet. Drizzle them with olive oil and sprinkle with salt, then toss with your hands to coat evenly. Bake until golden brown and fragrant, about 30 min, stirring them well halfway through.
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Transfer the nuts to a bowl and toss with enough pimenton to dust all the nuts. Add more salt if necessary. Put the nuts on a paper towel in a single layer and cool completely before serving.
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Originally Submitted
12/9/2005
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