Cover the almonds with boiling water. Remove the skins, then soak for
several hours in strong salted water. Drain and dry. Put in enough olive
oil to cover the bottom of the blazer. Put in the nuts and cook until
brown. Drain on paper. A shorter method is to remove skins and dry the
nuts, then cook in olive oil until brown, and while draining to sprinkle
them with salt. Peanuts, pecans and walnuts can be prepared in the same
way. Butter may be substituted for olive oil, if desired.
[CANNING, PICKLING AND PRESERVING 830]
ONE HUNDRED CHOICE RECIPES
on
CANNING, PICKLING, PRESERVING, JELLIES, JAMS
MARMALADES, RELISHES, CATSUPS, SPICES.