>> Monday, February 17, 2014
Take the almonds in a MW safe bowl. MW for 1 min and let it sit for 30 secs to a min. When you handle the almond the outer jacket will easily peel off.
Remove all the skin and chop it into juliennes very finely. It's easier to chop it finely when the almonds are still warm.
In a baking tray, spread it evenly and in spouts 30 secs, MW the almonds with a gap of 10 secs between each spout.
You can toss it around evenly in intervals. It takes about a min to 1 & 1/2 min to get the crispy Almond slivers.
I used my regular baking tray to do this. It is NOT advisable to use trays that are meant for convectional baking. I use it as I know how long I can keep it. I suggest you either use MW safe bowls or plates to do this.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 37