Phoebe Ephron’s Blanched Almonds
This recipe dates to the days of Ed Sullivan and College Bowl, but it's still delicious today.
Yield: makes 1 Pound
- 1 stick unsalted butter
- 1 lb. raw almonds
- Melt butter over very low heat until almost all the sizzling noises have stopped and white foam appears on the top. Pour the clear yellow butter through a tea strainer, and discard the solids. Set aside.
- Preheat oven to 375°. Bring a large pot of water to a boil. Drop in almonds and cook for 1 minute. Drain. Squeeze almonds out of their skins (this is painstaking work), then place them in a single layer on a cookie sheet.
- Drizzle with clarified butter. Bake until lightly roasted, 10–15 minutes. Sprinkle with salt and serve.