Saturday, March 1, 2008


Blanching Almonds:

To blanch shelled almonds, put them into boiling water and let stand 3 minutes. Drain. Slide
skins off with your finger. Spread nuts on absorbent paper towels to dry. Roasting also will loosen the skins of peanuts, either shelled or unshelled. Source: Almond Board of California.
Chopping Nuts:
If you need large nut pieces, simply break nuts like pecans or walnuts with your fingers. For finer pieces, use a knife or chopping bowl. Almonds may be chopped in a blender or food processor, 1/2 cup at a time for 30 seconds on high speed. Or, place nuts in a zip lock bag and pound with a mallet or the bottom of a small sauce pan.
Roasting Nuts:
Roasting improves the flavor of nuts. To roast, place blanched or blanched nuts on a baking sheet in a preheated 300 o F. oven. Bake for about 5 to 10 minutes, turning frequently to avoid scorching. Watch closely, as the nuts may be golden one minute then turn dark brown the next.
Storing Nuts:
Store nuts in their shells to protect from light, heat, moisture, and exposure. If already shelled, store tightly covered in cool, dark, dry place or in the freezer. Salted nuts are more prone to rancidity than unsalted, so we recommend refrigerating after opening.
Bonus Tip! Roasted Oats:
Roast in a 325*F (160*) oven, stirring 2 or 3 times during baking, watching closely, as the oats will roast faster than nuts. Try using roasted oats the next time you make oatmeal for breakfast... yum!

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