FRIED ALMONDS

First of all you have to make sure you have the required workers to pick the almonds in September from the trees. Here the forewoman of the "plantation" :P (AKA granny) controlling the recollection, mainly of the "Marcona" type of almond (which is our preferred almond type, instead of the "Desmayo" ones also planted or those who are bitter).

Once you have a few, then you need to peel out the outer part of the almond which in this phase it is called "almendruco", this time a family member helped us with a machine that easily does de job.

Then you have to store what you collected extended in an aired place so it doesn´t rot. In this case, we decided to extend them on the living room (since my mother is no longer with us, nobody would have been killed for doing so...), but after a while you can store them in a sack and avoid having your living room look like a mess...

Then, the day you decide you have plenty of spare time, you have crack the shells, and afterwards skin them off by boiling water, pouring them in the boiled water for apróx. 3 or 4 minutes and then remove the skin one by one, by hand.

Finally, pick a pan, use sunflower oil and when it is slightly heated pour some of the almonds (not many at a time), remove them when they are very slightly colored (be quick because the burn easily) and place them into a clean dry kitchen towel with salt covering them, the remaining heat will end cooking them properly.

That´s about it!, you store them in a glass and I can assure you, they will taste heavenly, like nothing you have bought in a shop.