Skinless Crispy Almonds

One thing I have not seen mentioned in any of the blogs or other recipe posts I regularly peruse is how to properly prepare almonds.  During a phase in my life when I was  following macrobiotic dietary principles one of my teachers explained that the skin on almonds are very difficult to digest… rich in tannins (an anti-nutrient) and… she went on to add… “rats won’t even consume almonds with the skins on.”   Sally Fallon Morell, in her book “Nourishing Traditions,” states that “Skinless almonds are easier to digest and more satisfactory in many recipes.”   I have not researched whether rats will or will not consume almonds with the skins on but my experience is that the flavor is so much better without the skins and the blanch water so thick with tannins that I have opted to continue removing the skins whether rats like them or not.  So… although this certainly adds to the preparation time it is something that I highly recommend in terms of enhancing flavor and reducing anti-nutrients present in the skins.

First you will briefly blanch the almonds in very hot water.  This will destroy some of the enzymes we are trying to preserve but I have found that the blanch time is so short that the almonds still sprout.  I recommend blanching in batches of 2 cups of almonds to 4 cups of water.

To prepare… bring a pot of 4 cups of water to a full boil.  Turn off the heat and let the bubbles subside… then pour in 2 cups of almonds.  Stir gently to ensure they all are covered.  Let the almonds rest in the hot water for 1 1/2 minutes then begin to remove with a large slotted spoon and transfer into a mesh bowl in a plate that will hold some water.  After removing all the almonds from the hot water immediately immerse them in the  mesh bowl in a bowl of cold water.  After 1 or 2 minutes remove the almonds and again set the mesh bowl onto the plate to catch any dripping water.  Begin to pinch the almonds using both hands until you have removed all of the skins.  You will develop a rhythm as you go and become more efficient over time.  Once all the almonds have been skinned pour into a large bowl, add 1 tablespoon of sea salt and 2-3cups of spring or filtered water.  Let soak overnight or at least 8 hours then rinse and place in a single layer on a baking sheet lined with parchment paper.  Place in oven at 150° and after 24 hours stir gently and again spread in a single layer.  Allow to slowly dehydrate another 24 hours then remove and let cool.  Place in glass jar and store in the refrigerator.

Variation:

I recently made a variation of these …Rosemary crispy almonds and received the following feedback…”OMG those rosemary nuts are AMAZING!!!!”… you be the judge… Follow the directions above and after rinsing and before placing on the parchment lined cookie sheet…mix together…

2 tablespoons of olive or coconut
2 teaspoons dried or 2T fresh rosemary finely minced

Pour mixture over almonds and stir until coated then place in a single layer on a baking sheet.  Enjoy!