I have been quite busy with a cooking project – trying to evaluate if cooking for hire is a career move I really want to make. I’ll let you in on more information as it becomes available.
In the meantime, another project I took on was to make something for Mother’s Day, as opposed to buying something. So I decided to make something with nuts… something to nibble, to snack, to entertain your mouth in between serious food. My mom is a serious snacker so I decided to indulge her with my Rosemary Almonds.
I personally prefer peeled almonds to those with skins, plus my mom is always shying away from hard to chew foods… you know, the story that at her age (which she does not represent at all…) her spare parts do not come cheap. So to please my mom, I soak the almonds to make them a tad softer and to be able to peel them too.
What you need to do is:
- Soak the almonds in filtered water for about 2-3 hours. The almonds will plump a bit and the skin will soften.
2. With the help of your fingernails, clip the tippy tip of the almond and the skin will peel right off, just like peeling an orange with your fingers.
3. Don’t soak them for too long or they’ll loose some of their oils and won’t roast well.
4. If you can’t peel them all in one sitting, drain all the water, let them dry and re-wet them when you’re ready to peel again.
This is how the almonds will look like after they’re peeled. You’ll still be able to roast them on the stovetop or in the oven for that toasty almond taste, it’ll just take a little longer.
After you do this, you really learn to appreciate why the cost of blanched, slivered almonds… it’s a bit of a hassle, but I like them that way.
Enjoy your skinless almonds!!!