Salted Almonds from The Times Cookery Book by Katie Stewart
Where possible use ground sea salt for salted almonds. The flavour is nicer and you can afford to be more generous with it. Place the almonds in a bowl and cover with boiling water. Allow to stand ...
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Cooking tools:
- Kettle
- Mixing bowl
- Colander
- Kitchen towel
- Parchment paper
Ingredients
- kitchen or sea salt
- ¼ lb (100 g) unbalanced almonds
- ½ oz (15 g) butter
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