carianna-in-wa
Well-known member
I stumbled across this recipe while I was reading a blog, and immediately went out and burrowed my head deep into all 3 of my freezers looking for a bag of almonds. I could have sworn there was one out there... but no dice. This is definitely on my "to do tomorrow - post haste" list. The link takes you to the recipe as well as the comments posted about the almonds.
Snow Almonds
prep time: 2 minutes ~ cooking time: none ~ peeling time: about 15 minutes
1/2 lb un-shelled, un-roasted Almonds
Kosher Salt
Water
Place the almonds in a plastic lidded bowl. Add about 3 heavy pinches of salt (probably about 2 tablespoons). Cover with cold water. Put in the fridge. Allow to sit for at least 5 days.
One day before serving (or snacking) pull the almonds out of the fridge and drain. Gently rub the skins off (some will come off easy, others are a wee bit stubborn).
Return to the bowl. Bert says to cover them with plain cold water, we chose to add a few healthy pinches of salt, because, well it’s summer, and we like salty snacks). Cover and return to the fridge for one day.
If you are serving these at a cocktail party, fill a pretty bowl with water and allow to freeze (don’t use anything that’s going to break, maybe metal would work best). To serve, drain thoroughly and place on the ice.
If you’re just going to eat them by the handful, drain and eat. Always return to the fridge covered with salt water. It’ll keep them from molding.
Source: A Chicken in every Granny Cart Blog
http://achickenineverygrannycart.wordpress.com/2006/07/25/brined-pickled-almonds/
Snow Almonds
prep time: 2 minutes ~ cooking time: none ~ peeling time: about 15 minutes
1/2 lb un-shelled, un-roasted Almonds
Kosher Salt
Water
Place the almonds in a plastic lidded bowl. Add about 3 heavy pinches of salt (probably about 2 tablespoons). Cover with cold water. Put in the fridge. Allow to sit for at least 5 days.
One day before serving (or snacking) pull the almonds out of the fridge and drain. Gently rub the skins off (some will come off easy, others are a wee bit stubborn).
Return to the bowl. Bert says to cover them with plain cold water, we chose to add a few healthy pinches of salt, because, well it’s summer, and we like salty snacks). Cover and return to the fridge for one day.
If you are serving these at a cocktail party, fill a pretty bowl with water and allow to freeze (don’t use anything that’s going to break, maybe metal would work best). To serve, drain thoroughly and place on the ice.
If you’re just going to eat them by the handful, drain and eat. Always return to the fridge covered with salt water. It’ll keep them from molding.
Source: A Chicken in every Granny Cart Blog
http://achickenineverygrannycart.wordpress.com/2006/07/25/brined-pickled-almonds/