To blanch shelled almonds, put
them into boiling water and let stand 3 minutes. Drain. Slide
skins off with your finger. Spread nuts on absorbent paper towels
to dry. Roasting also will loosen the skins of peanuts, either
shelled or unshelled. Source: Almond Board of California.
If you need large nut pieces,
simply break nuts like pecans or walnuts with your fingers. For
finer pieces, use a knife or chopping bowl. Almonds may be chopped
in a blender or food processor, 1/2 cup at a time for 30 seconds
on high speed. Or, place nuts in a zip lock bag and pound with
a mallet or the bottom of a small sauce pan.
Roasting improves the flavor
of nuts. To roast, place unblanched or blanched nuts on a baking
sheet in a preheated 300°F (150°C) oven. Bake for about
5 to 10 minutes, turning frequently to avoid scorching. Watch
closely, as the nuts may be golden one minute then turn dark
brown the next.
Store nuts in their shells to
protect from light, heat, moisture, and exposure. If already
shelled, store tightly covered in cool, dark, dry place or in
the freezer. Salted nuts are more prone to rancidity than unsalted,
so we recommend refrigerating after opening.
For a nuttier flavor, use toasted
oats in recipes calling for oats. To Toast, spread oats on a
baking sheet; bake at 350°F (175°C) for about 10 minutes,
stirring occasionally. Toasted oats turn a plain bowl of breakfast
oatmeal into something special. Toss in some raisins or chopped
dates and watch the smiles appear in your kitchen.