AdamJames
Well-Known Member
I'm quite pleased with the results of this as it was a blind experiment!
Ingredients:
* Two very large dollops (each as much as a teaspoon can pick up) of English Mustard
* 20 grindings of ground black pepper
* 150g bag of skin-on almonds.
Method:
(Pre-heating oven and timings are important, it's very easy to turn the almonds brown and bitter if they get too hot, or to not get the full benefit of roasting if they aren't left in for long enough).
* Preheat oven to 140C.
* Meanwhile, mix the mustard and the pepper in a bowl.
* Bake the almonds (uncoated) for about 10 minutes on grease-proof paper on baking tray.
* Mix the hot almonds around in the bowl with the mustard & pepper.
* Put the coated almonds back in the oven on the grease-proof paper for about 8 minutes.
* When done, turn oven off and open the door slightly so the almonds cool slowly. Wait about 20 minutes.
* Remove from oven and let cool for another 20 mins.
* Peel the almonds off the grease-proof paper and put in an air-tight jar, they seem to still be nice for a few days. They may be a bit sticky due to the mustard but this dries eventually, and they are nice either way.
If all turns out well, the almonds should be a light colour, not brown, inside, and lighter in weight and crisper than unbaked almonds. They should also taste of mustard and pepper, due to the mustard and pepper. The baking seems to bring out the sweetness of the mustard very well, even though there isn't much sugar in it.
Ingredients:
* Two very large dollops (each as much as a teaspoon can pick up) of English Mustard
* 20 grindings of ground black pepper
* 150g bag of skin-on almonds.
Method:
(Pre-heating oven and timings are important, it's very easy to turn the almonds brown and bitter if they get too hot, or to not get the full benefit of roasting if they aren't left in for long enough).
* Preheat oven to 140C.
* Meanwhile, mix the mustard and the pepper in a bowl.
* Bake the almonds (uncoated) for about 10 minutes on grease-proof paper on baking tray.
* Mix the hot almonds around in the bowl with the mustard & pepper.
* Put the coated almonds back in the oven on the grease-proof paper for about 8 minutes.
* When done, turn oven off and open the door slightly so the almonds cool slowly. Wait about 20 minutes.
* Remove from oven and let cool for another 20 mins.
* Peel the almonds off the grease-proof paper and put in an air-tight jar, they seem to still be nice for a few days. They may be a bit sticky due to the mustard but this dries eventually, and they are nice either way.
If all turns out well, the almonds should be a light colour, not brown, inside, and lighter in weight and crisper than unbaked almonds. They should also taste of mustard and pepper, due to the mustard and pepper. The baking seems to bring out the sweetness of the mustard very well, even though there isn't much sugar in it.
