CookEat Recipe
Salted Devilled Almonds
Blanched almonds roasted with butter, salt and cayenne and served hot.
Method
Steps
Step 1
Preheat the oven to 350°F. Weigh half a pound of large edible sweet almonds in their shells, then crack and remove the shells. Bring the quart of water to a boil with the first half teaspoon of salt. Add the shelled almonds and boil for four minutes. Drain on a sieve, peel off their skins and wipe dry on a clean cloth.
Step 2
Lightly butter a pie plate and spread the peeled almonds in it. Roast for ten minutes, turning occasionally with a wooden spoon. Heat the separate tablespoon of butter until melted and very hot, then pour it over the almonds and turn them repeatedly with the spoon.
Step 3
Sprinkle the light teaspoon of fine salt and first full saltspoon of cayenne over the almonds and mix lightly. Return to the oven for about twenty minutes, or until golden, turning frequently and watching carefully to prevent burning.
Step 4
Tip the hot almonds onto a clean towel to drain. Sprinkle with the separate regular teaspoon of salt and light saltspoon of cayenne. Fold the clean cloth around them and shake briskly. Transfer to a glass serving dish lined with food-safe decorative paper and serve hot.
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