Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Salted Almonds I
  Stuffed Dates II Salted Almonds II  
CONTENTS · BIBLIOGRAPHIC RECORD

Salted Almonds I

Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one-fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin.


CONTENTS · BIBLIOGRAPHIC RECORD
  Stuffed Dates II Salted Almonds II  
 
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