By MANDY SINCLAIR
Once picked, almonds will keep in their shells for up to 1 year. Store in a cool dark place. Shelled nuts, however are prone to rancidity and therefore should be stored in an airtight container in the refrigerator or freezer for several months.
What to do with glut
The best way to remove kernels from their shells is by using a nutcracker. Once the kernel has been extracted, store as above or prepare and freeze ready for different uses.
To blanch almonds, place in a large heatproof bowl. Cover with boiling water and stand for 1 min. Drain, rinse under cold water and drain again. Place on a clean dry tea towel and rub dry, the skins should easily slip off. Transfer almonds to an airtight container or clip-lock bags and refrigerate or freeze, until ready to use.
Once the almonds have been blanched, dried and skins removed, you can ground them in a food processor. Ensure the nuts are very dry and do not process the almonds for too long or they will become pasty! Store in an airtight container and refrigerate or freeze until ready to use.
Toffee coated almonds
90g butter, chopped
½ cup caster sugar
1 tsp vanilla extract
1 cup blanched almonds
1. Melt butter, sugar and vanilla together in a saucepan on medium heat, until sugar dissolves. Simmer for 5-7 mins, until caramelized. Remove from heat, add almonds and stir to coat. Pour onto a tray lined with baking paper and set aside to cool. Break up toffee almonds and store in an airtight container.
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