12-20-2020, 09:57 PM
Seeing as how Allie asked for it, and I have the time, here's the recipe for how to make Elfy's devilled almonds.
Ingredients:
Blanched almonds. The quantity doesn't really matter. I had 400 grams on this occasion, but I've done it with 200 grams other times. Just use less of the other things to suit. There are a couple of ways of getting blanched almonds. You can buy almonds with the skins on, soak them in hot/boiling water and then skin them, but this is tedious and can also result in burned fingers if you're not careful. I buy blanched almonds and soak them in hot water prior to devilling them.
Salt
Pepper
Cayenne
Butter
Vegetable oil (you can also use olive or canola)
Preparation:
Soak the almonds in hot water, then strain them.
In a heated frying pan put some oil and a knob of butter
When the butter has melted add the almonds, use a spatula to keep the almonds moving and fry them until they're lightly browned
Sprinkle salt, pepper and cayenne onto some sheets of greaseproof paper
Transfer the almonds from the pan into a colander so that the oil can drain off and then tip them onto the paper
Wrap the almonds up in the paper and ensure that they get a light, even coating of the salt, pepper and cayenne
Tip them into a bowl to let them cool before putting in a jar for storage.
I personally like to eat a few when they're still hot.
Ingredients:
Blanched almonds. The quantity doesn't really matter. I had 400 grams on this occasion, but I've done it with 200 grams other times. Just use less of the other things to suit. There are a couple of ways of getting blanched almonds. You can buy almonds with the skins on, soak them in hot/boiling water and then skin them, but this is tedious and can also result in burned fingers if you're not careful. I buy blanched almonds and soak them in hot water prior to devilling them.
Salt
Pepper
Cayenne
Butter
Vegetable oil (you can also use olive or canola)
Preparation:
Soak the almonds in hot water, then strain them.
In a heated frying pan put some oil and a knob of butter
When the butter has melted add the almonds, use a spatula to keep the almonds moving and fry them until they're lightly browned
Sprinkle salt, pepper and cayenne onto some sheets of greaseproof paper
Transfer the almonds from the pan into a colander so that the oil can drain off and then tip them onto the paper
Wrap the almonds up in the paper and ensure that they get a light, even coating of the salt, pepper and cayenne
Tip them into a bowl to let them cool before putting in a jar for storage.
I personally like to eat a few when they're still hot.