Salty roasted almonds
- ca. 1 l concentrated brine
- 0.5-1 kg almonds
Principles governing the crystallisation of salt on the almonds
- Rapid cooling gives small crystals. If you want larger salt crystals that crunch, cool slowly (start with placing in a warm room), and use less saturated brine.
- A lower end temperature results in precipitation of a larger proportion of the salt, probably giving saltier almonds. For less salty almonds, leave in warmer place to cool and/or strain earlier.
Caraway schnaps (aquavit)
The caraway schnaps/aquavit/snaps is inevitable at many Norwegian Christmas dinners. Making one's own (in Norway and Denmark, the term would be "dram" or "krydderdram") is in fact rather easy. Although the flavour might not be as complex as the commercial ones (sherry cask aging is not an option in our home...), I believe that the ones you make at home might be more concentrated in the spice/herb flavour. The directions follow the recipe from Rolf Øvrum:
- 25 ml caraway seeds
- 50 + 450 ml 40% unflavoured alcohol/ethanol (80 proof)
Øvrum, R.: Akevitt av egen avl. Cappelen Damm 1999.