Natural Shelled Almonds

October

The almond tree, Prunus amygdalus--known alternatively as Prunus dulcis--produces the oldest and most widely grown of all of the world's NUT crops. The tree is indigenous to western Asia and North Africa. Today it is grown in most temperate regions. A member of the rose family and similar in appearance to the peach tree, the almond tree reaches a height of 3-7 m (9-22 ft) and has pink or white flowers that bloom in early spring. The dry, leathery almond fruit surrounds a seed or kernel--the almond nut--which is harvested when the fruit dries and splits open. Of the two major types of almonds grown, the sweet almond, P. amygdalus dulcis, is cultivated for its edible nut.

The bitter almond, P. amygdalus amara, is inedible but contains an oil--also present in the sweet almond and in the ripe kernels of the apricot and peach--which, when combined with water, yields hydrocyanic (prussic) acid and benzldehyde, the ESSENTIAL OIL of bitter almonds.

The oil is used in making flavoring extracts and in some sedative medicines. Almond trees require more than one variety for pollination. Trees are propagated primarily by budding, with bitter almond, almond, or peach seedlings used as rootstocks. Harvests begin the fourth year after planting, and full production is reached by the seventh. In California, the largest American almond-producing state, some 100 varieties are grown.

DONALD K. OURECKY

Fiesta Almond Rice and Beans

  • 2/3 cup whole natural almonds
  • 2 tablespoons vegetable oil
  • 1 can stewed tomatoes
  • 1 cup instant rice
  • 1 cup water
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (4 ounces) diced green chiles
  • 3 tablespoons chopped cilantro
  • Hot pepper sauce and salt to taste

Heat oil over medium heat in large nonstick skillet. Add almonds. Cook and toss until lightly browned (about 5 minutes). Remove almonds with slotted spoon and set aside. Add tomatoes, rice and water to skillet. Cook until most of the liquid is absorbed (about 5 minutes). Mix in beans and chiles. Continue to cook until most of the liquid is absorbed but mixture is not dry. Stir in almonds. Garnish with cilantro. Season with pepper sauce and salt to taste. Serves 4.

Almond Divinity

  • 2 cups granulated sugar
  • 2 cups light corn syrup
  • 2 cups water
  • 3 teaspoons salt
  • 2 egg whites
  • 2 teaspoons almond extract
  • 1 cup toasted slivered almonds
  • 2 squares semi-sweet chocolate, melted

Cook the sugar, corn syrup, water and salt to 265° F on a candy thermometer, stirring until sugar is dissolved. Syrup should form a hard ball when dropped in cold water. Just before the syrup is ready, beat egg whites in an electric mixer until stiff. Add the syrup to the egg whites in a slow, fine stream, beating constantly. When the mixture becomes heavy, replace the electric beater with a wooden spoon. Add the extract and continue beating until the mixture just holds its shape when dropped from a spoon. Add the nuts, mixing quickly.

Spread mixture into a greased 8x8-inch pan, top with a coating of melted semi-sweet chocolate and allow candy to cool. Cut into squares and serve.

Nutrition Facts

Serving Size 19 pieces (29g)

Amount per Serving

Calories:

180 Calories from Fat 120

 

 

% Daily Value*

Total Fat 14g

21%

Saturated Fat 1g

5%

Monounsaturated Fat 10g

Polyunsaturated Fat 3g

Cholestorol 0mg

0%

Sodium 0mg

0%

Total Carbohydrate 6g

2%

Dietary Fiber 3g

10%

Sugars 1g

Protein 7g

14%

Vitamin A 0%

Vitamin C 0%

Calcium 8%

Iron 6%

*Percent Daily Values are based on a 2,000
calorie diet. Your daily values may be higher
or lower depending on your calorien eeds:

Calories

2,000

2,500

Total Fat

Less than

65g

80g

Saturated Fat

Less than

20g

25g

Cholestorol

Less than

300mg

300mg

Sodium

Less than

2,400mg

2,400mg

Total Carbohydrate

 

300g

375g

Dietary Fiber

 

25g

30g

Calories per gram:

Fat 9

Carbohydrates 4

Protein 4
Order Now