296715 Wed Apr 07 21:21:00 -0700 2004 7 27 General Chowhounding Topics 0 1635287 Thought we bought 2 lbs of roast almonds at a bulk store and they turned out to be raw. Can I roast them at home? Wed Apr 07 21:21:00 -0700 2004 0 Haimar Z. 1 1635290 Absolutely. They're very simple to roast. Put them in a pan (I usually use a cast iron skillet that I have preheated) in a 400-degree oven for 10-15 minutes, stirring every three to five minutes. As you get close to the end of the roasting time, remove an almond (with a spoon) let it cool briefly and test it for doneness by biting into it. When they're done, I sometimes pour them out into a mixing bowl and toss them, while still hot, with two to three tablespoons of tamari. (It's best not to inhale the steam that will rise off of them; it's quite noxious.) Wed Apr 07 21:58:01 -0700 2004 1635287 0 Kirk 2 1635291 Very cool Thanks! :-) Wed Apr 07 22:05:39 -0700 2004 1635290 0 Haimar Z. 1 1635327 Another option is to blanch some of them and then toss them with olive oil and herbs or black pepper. To blanch, dip them in boiling water for about a minute, then cool immediately in ice water. Some people say to "pinch" the almonds to remove the skin, others say to roll them around in a towel. Both methods work. You can then toast them on the stove over medium heat in a heavy skillet, roasting them a bit in the oven first if desired. I like to heat a tablespoon or two of extra virgin olive oil and then add the almonds with a teaspoon or two of coarse sea salt. Shake the skillet periodically so all sides toast and they don't burn. 5 - 8 minutes should be sufficient. I usually add some herbs - maybe fresh rosemary or thyme, a bay leaf (with the thyme), a teaspoon of dried oregano, maybe just fresh pepper ... be creative ... maybe add a squeeze of lemon or replace the salt with strips of preserved lemon. The smell as they're cooking is great. They're fantastic warm, but you can store them at room temperature in a covered container topped with a bit more olive oil. Ciao, Rien Thu Apr 08 12:25:18 -0700 2004 1635287 0 rien 2 1635342 Sounds great! Thanks for the idea. Thu Apr 08 13:49:44 -0700 2004 1635327 0 Kirk 1 1635375 I blanch, peel and then deep fry. They are ready to comeout of the oil the moment they take on a little color, and will continue to darken as they cool. While warm I sprinkle with a little sa salt. Yum. Thu Apr 08 18:46:55 -0700 2004 1635287 0 Candy 1 1635377 I usually roast at around 325 in a convection oven. Watch out -- like other nuts, they have a high oil content and go from nicely roasted to burnt useless very quickly. You have to keep an eye on them. Thu Apr 08 19:11:18 -0700 2004 1635287 0 David Kahn 2 1635404 Yup - Many years ago I was roasting some almonds and forgot about them. When I finally opened the oven door I was greeted by flames! A bit of a shock at the time. Fri Apr 09 08:03:51 -0700 2004 1635377 0 mirage