INGREDIENTS

INSTRUCTIONS

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. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Jessica
Harris, "The Welcome Table" From the TV FOOD NETWORK - (Show # CL-9074
broadcast 02-26-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-01-1998
Recipe by: Jessica Harris
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Beauty: an act of God”