Tapas Bar Roasted Almonds

Part of Homemade Holiday Gifts from Sally Schneider
December 2001

© 2003 by Sally Schneider. All rights reserved.

Roasting blanched almonds very slowly insures that they remain crisp for several weeks. In addition to bundling them with bottles of bone-dry Manzanilla sherry as gifts, I often serve the combination when friends drop by for cocktails.

Makes 1 pound. This recipe can be scaled up indefinitely.

1 pound blanched whole almonds, about 2-2/3 cups
1 teaspoon extra virgin olive oil
Fine sea salt

1. Preheat the oven to 300° F. Scatter the almonds on a heavy sheet pan. Drizzle with the oil and toss to coat well.

2. Roast the almonds until they are honey colored, 40-45 minutes, rearranging them occasionally with a spatula. Turn off the oven and leave the door open for 30 seconds to cool it down slightly. Close the door and let the almonds dry out until the oven is completely cool. Sprinkle with sea salt and toss to coat. Pack the almonds into tins, jars or wooden boxes.

Recipe Box Home | Share or get a recipe in Food Talk

Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »

The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast

Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More