Salted almonds

Ingredients for 1 servings:

• 400 g almonds, unpeeled, whole kernels
• 1 tbsp egg white
• lots of salt
• Water

Instructions

Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes

Almonds with salt

Pour boiling water over the almonds and let stand, covered, for a few minutes. Drain the water, then re-cover and peel the almonds. Spread the almonds on a baking sheet and let them dry for at least 3 days. Whisk a good 1 tablespoon of egg white with a fork and toss the almonds in it; they should be nice and shiny. Line a baking sheet with baking paper and slightly moisten the paper. Sprinkle generously with salt. Spread the almonds on top and season generously with salt again (don’t be stingy; the excess salt will fall off anyway). Bake in a preheated convection oven at 180-200°C for 10-12 minutes, until the almonds are pale yellow. Let cool and immediately store in an airtight container. Ideal as a small gift for friends.