Pan Roasted Almonds

2 cups almonds; shelled
2 tablespoons 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.

Source: Jessica Harris

2 cups


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