With an intoxicating aroma that's at once delicate and heady, noyaux is an easy almond extract that you can make at home.
Prep Time5 minutesmins
Soaking90 daysd
Total Time90 daysd5 minutesmins
Course: Condiment
Cuisine: French
Keyword: almonds
Servings: 96teaspoons (1 pint)
Calories: 12kcal
Author: Jenny McGruther
Ingredients
30apricot kernels
2cups light rum
Instructions
Place the apricot kernels in a quart-sized jar, and cover them with light rum. Seal the jar, and allow kernels to soak in the rum at room temperature for at least 3 months before straining.
As you remove the extract, you can replace it with more rum or add more apricot kernels, thus keeping a constant supply of noyaux.