John Myers
Ingredients for 1 servings:
- 200 g almonds
- 200 g hazelnuts
- 100 g raisins, up to 200 g depending on taste
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
delicious snack: roasted almonds and hazelnuts with raisins
Preheat oven to 160°C (top/bottom heat). Bring a pot of water to a boil. Add the almonds to the boiling water and simmer for about 1 minute. Drain, rinse/let cool slightly, and then peel them. To do this, hold the almond between your thumb and forefinger and press out the skin (careful: it may fly across the kitchen). Then spread them out on a paper towel to dry. While the almonds are drying, roast the hazelnuts. Spread the nuts on a baking sheet and place them in the oven for 20-25 minutes. Stir every 5 minutes to ensure the nuts are evenly roasted. Once they are lightly browned and starting to smell, remove them from the oven and let them cool slightly. Then rub the nuts, one at a time, in a tea towel to remove the skin. The dried almonds are then roasted in the same way. Since the almonds are already skinned, you can easily determine the roasting level by their color – don’t roast them too darkly! Once the almonds and nuts have completely cooled, place them in a tightly sealed container with the raisins and mix the contents thoroughly. Caution: Always keep an eye on both the nuts and almonds while roasting, as (depending on the type of oven and temperature accuracy) they can quickly become too dark and then taste bitter.
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