Almonds – a valuable source of protein, vegetable fats, minerals and vitamins. It is irreplaceable in many dishes – from sauces to refined desserts. But before creating delicacies with almonds or just to regale on tasty nutlets, they should be roasted. Roasted almonds are much more tasty crude, it becomes drier and crunchy, gets a pleasant cream-beige shade.
It is required to you
- - almonds;
- - vegetable oil;
- - salt of a fine crushing;
- - spices.
Instruction
1. If you bought nuts in a shell, peel them, whenever possible, without damaging a kernel. But it is possible to fry already cleaned kernels, almond flakes or a krupka. Processing of nuts or in oil is possible in the dry way. The choice depends on your flavoring preferences and also on how you assume to use almonds further.
2. If you want to make salty almonds or to serve nuts with spices, fry them in oil - soy, sunflower or peanut. Pour it in a frying pan and warm. You shouldn't heat too oil – kernels can crack, besides, having roasted outside, inside they will remain crude.
3. Fry nuts of 10-15 minutes, continuously stirring slowly with them for uniform processing. If you want to receive more dark color of kernels and more brisk taste, prolong processing up to 20 minutes. Take nuts a skimmer and put them in the capacity laid by a paper towel that it absorbed excess fats. If you want, add salt of very fine crushing or spice to yet not cooled down nuts and carefully mix.
4. Don't process too many nuts in one step – they can not be fried thoroughly. Fill almonds in a frying pan a thin layer. If it is necessary to fry one more portion, pour out residues of oil, having replaced it fresh, otherwise almonds can gain unpleasant smack.
5. The dry option of roasting means calcinating of nuts in a frying pan without fat addition. Warm a plate, place on fire a frying pan with the almonds filled by a thin layer. Fry nuts no more than 15 minutes, constantly stirring slowly. It is possible to fry an almond krupka, strips and flakes less, being guided by color of a product. The light yellow shade means weak roasting, beige – average, brown – strong.
6. One more option of dry roasting – processing in an oven. It will allow to calcinate a large number of nuts at the same time. Scatter almonds an even layer on a baking tray and place it in an oven, Fry nuts about 15-20 minutes, from time to time mixing them and checking readiness degree on color. The almonds fried without oil addition turn out less fat and have less bright taste. It is suitable for dietary food and preparation of desserts.