Fresh, raw almonds.
From the bulk section and about 12 pounds!
Blanched and strained.
Spread out on a towel, rolled up and rubbed to take the skins off.
Naked almonds.
Simmering in oil. HOT!
(burnt the first batch)
Husks, naked almonds and rubbing of the skins area.
Another pile of skins and naked almonds.
Toasted and salted! Yummy!
Now this next picture is not for the vegetarian. (sorry)
We wanted to make some jerky (and the above almonds) for some stocking stuffers for our family. We all enjoy the salty and tasty and it they are fun to make. I had so much fun searching for jerky reciped online and finally found two that will hopefully be wonderful. Trick is we won't know until they are all dried up! The third recipe is a mixture of the other two...time will tell!
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