Recipe - Pan Roasted Almonds

2 cup Shelled almonds
2 tablespoon Virgin olive oil
Salt to taste

Place 4 cups of water in a medium sized saucepan and bring to a boil.
Plunge the almonds into the boiling water and allow to boil for 2 minutes.

Drain the almonds and, when slightly cooled, slip the brown skins from the
almond kernels with your hands. Discard the skins and reserve the kernels.

Heat 1 tablespoon of the olive oil in a heavy cast iron skillet. Add half
of the almonds to the skillet and toast them in the oil, stirring,
occasionally, until they are golden brown. Drain them on paper towels.
Repeat the process with the remaining olive oil and the other half of the
almonds. Salt the almonds to taste, if desired, by placing them in a
plastic bag with some salt and shaking them until they are evenly coated.
Serve warm.

Yield: 6 servings

Notes: Recipe courtesy of Jessica Harris, "The Welcome Table"

Recipe by: Cooking Live Show #CL9074

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998