The trick to making these almonds so very fragrant is to toast them in a bit of lard infused with fresh herbs. Culinary herbs release their volatile oils easily in fat – whether over a prolonged period of time as called of in making herbed olive oil, or in only a few moments in a hot pan. Once plucked from the pan, their flavor remains in the hot fat, infusing these almonds with their resonant aroma and taste. It’s a technique I use often, in braising meats, or in making soups and sauces, too.
Toasted Almonds Recipe
Buttery and fragrant with herbs and lemons, blanched almonds make a simple snack or appetizer.
Servings: 2 cups
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Ingredients
- 1 tablespoon lard
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cups blanched almonds
- ½ teaspoon fresh lemon zest
- ½ teaspoon finely ground real salt
Instructions
- Melt the lard in a cast iron skillet over medium-high heat. Drop in rosemary and thyme, and allow them to sizzle in the hot fat until they crisp. Then remove and discard the herbs.
- Toss the blanched almonds into the seasoned fat, stirring frequently, until they begin to brown and they release a deep nutty aroma.
- Using a slotted spoon, remove the almonds from the pan and spoon them into a bowl. Toss them gently, while still hot, with salt and lemon zest. Allow them to cool, and then serve.
Notes
If you do not consume pork, you may substitute clarified butter or grass-fed ghee (available here) for lard.
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Sarah says
sounds delicious. I’m really happy that I can make my own lard as I don’t know of anywhere I can get trustworthy lard. so glad I found this site 🙂
Kim says
On the question of blanching or no… I use truly raw, (i.e. unpasteurized) organic almonds to make almond milk. If I blanch the almonds, does this effectively pasteurize them? In other words, if you blanch, does using truly raw almonds become pointless? Would it make more sense to use the much cheaper pasteurized almonds when blanching? Thanks!
Amber says
I would like to make some of these ahead of time for Christmas gifts. How long would they be ok at room temp? Would they need to be refrigerated?
Jenny says
I would recommend refrigerating them to help them to stay longer, but you can also leave them at room temperature for about 2 weeks without degrading the flavor.
Josefine says
Hi!
Thanks for a great blog! I’m just wondering, aren’t the fat in the almonds very heat sensative? Will not the fat go rancid when you boil the almonds to remove the skin?
Jenny says
Nope. They’re in the water such a short amount of time, it’s not an issue.
Evelyn says
How long do the blanched almonds last? Also, how long do they last if I don’t toast them?
Sharon says
This is great thanks!! The kids and i really enjoyed 🙂 being dairy and gluten free i find snack food WAP friendly hard. My question, if the antinutrients is in the almonds skin is skinless peanuts and cashews ok ‘nude’ too?? I do soak them for baking and sprouting doesn’t seem to work for me and have been told that it is because all raw nuts are pasturised to come into New Zealand 🙁
Greatly appreciate your recipes and knowledge x
Jenny says
Thanks for the info about blanching almonds. I’m also interested in trying to make blanched almond flour with almonds blanched at home. I suppose I just need to dry them out after blanching and I’m thinking of drying them in low-temp oven. I have made blanched almond flour from blanched almonds I purchased (Trader Joe’s for 5.99 a pound) and I used a coffee grinder and it worked very well, so I’m thinking of trying this as well. Thanks also for the info about where the anti-nutrients are found in almonds.
Monika says
Yes, but what about the other 65% of the fat in lard??
Jenny says
It’s also good for you.
Heather says
Jenny,
With your fermented carrot sticks – can you reuse the brine to ferment more carrot sticks on the counter after it has been refrigerated for some time?
Marilyn says
If a person does not do pork, and is also dairy intolerant, what fat would be most suitable to use?
Naomi says
Marilyn, I’m not Jenny, but I’d try coconut oil. If you’re concerned about the flavor of the coconut oil conflicting with that of the almonds, use refined (flavorless) coconut oil. I also do not do pork, and although I can tolerate dairy, I will probably try this recipe using the coconut oil. I’m glad that blanching will take care of most of the phytates, because personally I think that the soaking process removes not only anti-nutrients, but also most of the flavor (of all nuts and beans). It will be nice to get to taste the wonderful flavor of almonds again, especially toasted!
Isabel says
Re: anti-nutrients in the skin — with all due respect Jenny, is there any scientific evidence to back this up? Just because people did this in the 18th century doesn’t mean that they knew what they were doing. It could just have been the convention of the time. Imagine Martha Stewart (or Jenny!!) of the day advocating this practice, and everyone else following suit. People also used to believe in witches and vampires, and all other sorts of things which *hardly* anyone believes in today. We need to make decisions based on scientific evidence, and not merely on romantic notions of the wisdom of our forebears. There’s just so much controversy about this sort of thing that I’d really like to be sure before doing one thing or another!
Jenny says
Are you questioning whether nuts like almonds contain phytate, or are you questioning whether they exist predominantly in the skin? Both are true.
Deann says
Are you starting with unpasteurized almonds, or just almonds sold as raw? Do you think blanching would still help with almonds that are raw but not really unpasteurized? I had no idea that removing the skins could help!
Jenny says
I use unpasteurized almonds, but the same technique would work with whatever you have on hand.
Bobbie says
Hi Jenny,
Just to clarify: If I blanch the almonds and remove the skins (where most of the antinutrients are found) I can skip soaking of almonds in salt water overnight?
Thanks for sharing your NOURISHING knowledge with us!!!!
Bobbie
Jenny says
Yes. That’s my understanding – since you’re removing the source of the anitnutrients, it should be fine. Indeed, if you look back at old 18th and 19th century American cookbooks, blanched almonds were used very frequently; however, soaking almonds was never done.