1. Home
  2. Needlework Board
  3. OT: Need recipe help

OT: Need recipe help

Could someone here please give me a little help?? I was going to make some *Plain Old Fashion* roasted almonds for snacking on. My kid brother won't give me the family recipe and says that if I don't dry the almonds for at least three weeks before putting them into the oven - that some or all will explode like popcorn. He says that he is willing to *sell* me some. Well I'm not about to *buy* a pound of the little brat!!

As I remember; (1) Peel almonds, (2) Place almonds on a shallow cookie sheet, (3) Bake/Grill in oven, I can't remember whether to bake or grill them, grill?? I can't remember how hot to set the oven, 350ºF?? I can't remember how long to leave them in the oven, 15 min.?? (4) Roll almonds in melted butter and salt to taste, I can't remember whether almonds were buttered and salted before baking/grilling or after.

I do recall my father watching the oven like a hawk when he made them - maybe to make sure the butter didn't catch fire.

I suspect the butter and salt was the last thing to add as I can not recall the oven smoking up with hot butter on the other hand I do not recall them being buttery to the touch when snacked on.

Fred

formatting link
nothing changes, nothing changes.Don't backstitch to email just stitchit

Reply to
Fred
Loading thread data ...

Fred: if you google: toasted almond recipe you will come up with a ton of delicious sounding recipes. That will fix him.

Dianne

Reply to
Dianne Lewandowski

Fred -

I don't think you need to dry them for any length of time.

As Dianne said, Google is your friend for recipes! But here's my favorite way to do nuts of any kind.

Slightly beat an egg white. Pour into a plastic bag.

Add nuts; shake.

Drop nuts into plate of cinnamon sugar, allowing most of egg white to drip off. (a sprinkling of nutmeg in the mix is optional.)

Spread on foil-lined sheet. Bake in slow oven - 300 degrees - for 30 min.

Yummy, and you can control the spices and no added fat from butter.

At least this will give you an idea of temperature/time.

Sue

Reply to
Susan Hartman

Hi Dianne I googled for hours - lots of recipes - but *nothing for plain baked/grilled with butter and salt. The only thing common seems to be 350ºF and some where between 15mins. and 30 mins. - which is quite a time difference. I think my father baked (bottom element only) and the almonds had already been coated in butter and salt. He may have grilled them (top element only). Like I said, he watched them like a hawk, he would not leave the stove and I'm wondering if he was concerned about the butter catching fire.

I might just wing it! I got a fire extinguisher in the shop I could have on standby if I needed it. LOL Whoops forgot about DW, need plan (b).

Reply to
Fred

what recipe you use) and can turn into little charcoal lumps if you are inattentive. I suppose the butter could catch fire if it were very close to the grill and if there were a lot of it. I'd recommend you start with small batches and experiment. Think of it like a woodworking prototype that you get to eat afterwards.

Dora, who loves temari almonds

Reply to
bungadora

Good idea. Also - to peel them you can blanch them in boiling water for about 30 secs, then into ice bath (cold water at least) and the skins will slip off more easily.

ellice

Reply to
ellice

bungadora wrote >From what I've read the almonds brown up very quickly (regardless of

Dora, I think you mean "TAMARI" almonds, as in Japanese miso soy sauce. TEMARI is a Japanese Thread ball that is embroidered or wrapped.

Bobbie who is learning all interesting things Japanese.

Reply to
Queen City x-stitcher

Hmmm, silk-wrapped almonds. Attractive, unusual, and a delicate fragrance. Yeah, I could see that.

Reply to
Brenda Lewis

I agree that would be a bit hard on the digestion. Dora

Reply to
bungadora

My mother would make oven roasted pecans. And since pecans are about a delicate as almonds I think this would work for almond as well.

In a shallow pan melt butter to cover the bottom of the pan then place nuts in pan toss to coat with melted butter, salt to taste and toss again.

Place pan with nuts, butter and salt into at 225 degree F oven. About every 5 - 10 minutes you want to toss the nuts and stir them around. Keep doing this until you open the oven to that wonderful toasted (not burned) nut smell. Take one nut and cool then taste to see if it is roasted to the degree you want.

I remember my Mother doing this and it would take quite a long time since the oven is at such a low temp. The low temp helps keep the butter from burning and the slow roasting make the nuts simply wonderful.

I have dry roasted almonds with skin on the same way (without the butter and salt) and they have been wonderful. Slow, low temp roasting is the key.

Alice in Utah

Reply to
astitcher

Alice, that sounds good. Since DH can't have carbs, maybe I shall roast him some nuts!! This post is going into my recipe file!

Gillian

Reply to
Gill Murray

What a great recipe.

I wonder how it would taste to add a bit of seasoned salt, and a dash of tabasco.

Reply to
Jere Williams

I am glad you like the recipe. I have such vivid memories of my Mother roasting the pecans her brother would send from Alabama every year. It is one of those childhood memories you remember by smell as well. Hope you DH enjoys.

Alice

Reply to
astitcher

Jere,

I think a bit of seasoned salt and tobasco would be great. Depends on the nut variety you choose. Pecans would stand up to the spices but I am not so sure that almonds would carry the seasoning as well. Might overpower almonds.

Let us know how it work out.

Alice

messagenews: snipped-for-privacy@l12g2000cwl.googlegroups.com...

Reply to
astitcher

Hello Alice, Now that is a receipe that I can follow. Wish me luck. and THANK YOU very much.

Reply to
Fred

Curry power on almonds ( a sweet one) is AWESOME!

C
Reply to
Cheryl Isaak

InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.