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. Yield: 6 servings Notes: Recipe courtesy of Jessica Harris, "The Welcome Table" Recipe by: Cooking Live Show #CL9074 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 239 (100%)|
|Amt Per Serving||% DV|
|Total Fat 27g||36 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 19.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 155.6mg||5 %|
|Potassium 0.3mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 239
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