Toasted Almonds

[Acoma]

Re: Toasted Almonds

The central valley grows two very large crops: Grapes for eating and for the wines growers, raisons for whatever. One can digest many elements as the same or different. Air is dry or humid, water is fresh or salty, etc.

[asudavew]

Re: Toasted Almonds

I thought that raisons were second highest yield in the Central Valley behind the grapes? You must be on the 99?

grapes.. raisins........ same fruit?

right?

same crop?

[Unofornaio]

Re: Toasted Almonds

I don't know, you may be right I was just going by the sheer number of trees in relation to vines in my area. After seeing how raisins are made in the fields I have been making my own ever since. Yes I am off the 99, in the town of Bakersfield.

[Acoma]

Re: Toasted Almonds

I thought that raisons were second highest yield in the Central Valley behind the grapes? You must be on the 99?

[Unofornaio]

Re: Toasted Almonds

Hmmm?
The second largest crop next to grapes in my area is almonds they are everywhere as far as one can see..except in my yard I have got to plant some I love em and this sounds great. I have never heard of toasting them this way where does this originate? Is sounds like with the soaking them overnight and then baking them you would get a cross between deep frying them and roasting yumm.
Several years back I made a HUGE order of mini biscotti as corprate thank you gifts for a local nut company (Monarch) and I picked their brains about everything I could. One thing they told me was that in order to get the best roasted almond (actually nuts in general) you must add salt. When they do it in the HUGE roasting drums, misters spray the nuts with a salt brine just before entering. I have to say with and without salt is a big difference in the "toast" quality aside from the tase. Im gonna try the olive oil thing the soaking really interest me..

[Bacterium]

Re: Toasted Almonds

top idea.....I'll try the EVOO next time.....it was right there on the table but I didn't think of it.

last week (for first time) I just put some almonds on a tray (picked from my own tree) and roasted them plain in the oven at low heat. They tasted fine - if you had them straight out the oven (well about a minute to cool from hot to warm) they were slightly soft. I found the ones that sat for 20-30mins. went nice and brittle/crunchy

They go great with a nice tawny port.....maybe some cheese


My lad loves to grab the long handled camping fork and toast a couple marshmallows as well......nice sticky mess

[Xabia Jim]

Re: Toasted Almonds

Nice twist Joe, I'll be giving that a try!

[JoeT62]

Re: Toasted Almonds

OK, I haven't built my oven yet, but I have done this one on the cooktop about a million times (courtesy of the Robert Sinsky Winery):

Raw peeled almonds
EV Olive oil
Sage
Rosemary
Kosher salt

Cook almonds in the EVOO until just golden (as Jim says, the line between done and burnt is close, so watch it like a hawk). Throw in the coarsly chopped sage and rosemary leaves (how much of each is strictly a matter of taste - I use lots) and let them crisp up for about 10 or 15 seconds. remove from heat, drain the oil and spread on paper towels. Sprinkle with the salt.

After an hour or so they will regain their crunch and are ready to serve.

[Xabia Jim]

Re: Toasted Almonds

Recipe update.

I did two batches in olive oil.....some at night and the rest the next day....the ones that soaked in the dish overnight seemed to come out better....so I think letting the raw almonds sit in some olive oil before toasting might improve the process.

....still very tasty though!

[Xabia Jim]

This is pretty simple, the trick is to not over toast them or they'll burn.

Last time I tried these I just tossed them on the hot hearth. My son complained they were over done. I eat anything!

This time I used a small terracotta dish. Put a little olive oil in the pre-heated dish and then put in the almonds. (Raw, with skin on) I tossed the almonds a couple of times and then served them as a appetizer. Delicioso!

I often use sliced almonds in my Paella. We sautee them in olive oil. There is a very narrow time between toasted and burnt (throw them out and start over) so I assume it will be the same in the WFO. Better underdone than burnt....but I do like them toasted!

Jim