Fine salted almonds

Ingredients for 1 servings:

• 400 g almonds, unpeeled
• ½ tbsp oil, neutral
• 1 tsp, heaped salt
• 1 liter of boiling water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Place the almonds in a heatproof bowl and pour over the boiling water. Let stand for 5 minutes. Then, starting with a spoon, lift the almonds out of the still-hot water in portions and press them out of the skins. I layer the peeled almonds in another bowl with kitchen paper to help them dry faster. Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit). Remove the kitchen paper from the bowl and add the oil, then the salt, and mix thoroughly. The almonds should be lightly coated with oil and shiny. Place the almonds on a baking sheet and roast in the oven. Mix/turn halfway through. In my oven, the almonds are done after 18 minutes. Important! Please stay close to the oven the first time, as the color changes from golden brown to black very quickly. As soon as the almonds reach a light golden brown, remove them from the oven and let them cool in a bowl. The hot almonds continue to cook and only become nicely crisp once they cool. If desired, you can add other spices like paprika, cumin, or dried herbs to the salt. I like my grandmother’s original, just with salt, the best.