{"id":6607,"slug":"salted-almonds-2","title":"SALTED ALMONDS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["almonds","butter or olive oil","salt"],"ingredients_norm":["almond","butter or olive oil","salt"],"steps":["Pour boiling water on the almonds; cool and remove the skins; dry thoroughly.","Brown in a hot oven, using a half tablespoon of butter or olive oil (preferably the oil) to each cup of nuts, which must be shaken frequently.","When brown, sprinkle well with salt and spread on paper to dry and cool.","A still easier way to prepare the nuts is to cook them over the fire, using a larger quantity of olive oil. As the oil can be saved and used again, this method is not necessarily extravagant."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w3:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"edb5b5adc75a6abf1f647d73facd0ae064529b0d209bfc290f6774f22775283f","created_at":"2026-08-02T16:53:50Z","updated_at":"2026-08-02T16:53:50Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/salted-almonds-2"}