This is nice, simple appetizer, and a great way to use the retained heat in your oven when you are finished cooking for the day. The trick is to not over toast them, or they will burn.
- 2 cups uncooked almonds
- 3 Tbs olive oil
Almonds can be toasted in a range of oven temperatures, so you will have to control cooking time accordingly.
Use a small, preheated terracotta dish. Put in a little olive, and then add the raw almonds – with skin on. Toss them a few times to coat with oil and toast to your liking. There is a very narrow time between toasted and burnt (throw them out and start over). Better underdone than burnt, but try to get them toasted.
Serve as an appetizer. Delicioso!
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