Salted Almonds or Peanuts

Ingredients

• To every pint of nuts
• allow 13 tablespoons melted butter
• 1 teaspoon salt to every pint of nuts

Method

1. 1

   Blanch almonds by putting in boiling water until skins are loosened.

2. 2

   Drain, cover with cold water, and pinch off skins.

3. 3

   Remove skin from peanuts.

4. 4

   Dry almonds on towel.

5. 5

   Brown delicately in a slow oven, in a frying pan, stirring so that nuts will not burn.

6. 6

   Drain on brown paper to absorb surplus fat.

7. 7

   Sprinkle salt on nuts while still hot, using 1 teaspoon salt to every pint of nuts.

8. 8

   Stir well.

9. 9

   When nuts are cold, shake in a colander to remove loose salt.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 65. The excerpt below is the record exactly as published.

Salted Almonds or Peanuts—Blanch almonds by putting in boiling water until skins are loosened. Drain, cover with cold water, and pinch off skins. Remove skin from peanuts. Dry almonds on towel. To every pint of nuts allow 13 tablespoons melted butter. Brown delicately in a slow oven, in a frying pan, stirring so that nuts will not burn. Drain on brown paper to absorb surplus fat. Sprinkle salt on nuts while still hot, using 1 teaspoon salt to every pint of nuts

Cook this with the app: pantry check, scaling, and the assistant.