Storage:
1. Use properly sealed plastic bags or glass jars. Store at 70 degrees or lower.

2. You can store at 32 to 35 degrees in refrigerator for up to 18 months, if sealed well.


Blanching:
1. Put almonds in small quantities in boiling water for 3 to 5 minutes.
2. Removed with a slotted spoon; cool to avoid finger burns and slip nuts between your thumb and middle finger, quickly removing the skins.
3. Dry nuts with absorbent paper towels and spread on a baking sheet to dry.

Toasting:
For a rich, toasted flavor, spread in a shallow pan and toast at 350 degrees in the oven for 15 minutes, stirring to achieve an even brown color.

Frying:

French fry almonds in vegetable oil heated to 360 degrees for only 2 to 3 minutes until a the nuts have a light golden color.

Measurements:

4 ounces chopped almonds or similar nut = 2/3 cup.
1 cup whole nuts = 1-1/8 cups coarse chopped
1 cup whole nuts = 1-1/4 cups fine chopped
1 cup whole nuts = 1-1/2 cups sliced nuts

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