The almond is a close relative of the peach. The fleshy edible peach pulp is replaced in the almond by a thin dry leathery hull.

Prunus amygdalus, var.dulcis is the sweet almond and is the only one to plant at home for food consumption.  Almond trees are hardy to frost when dormant but do not like late frosts once the blooms come out.  The best climates for almonds are found in warm, dry areas with mild wet winters, dry springs and hot dry summers as found in South Australia or California.

I have planted an almond tree at home and it is the earliest of trees to flower after the winter. Some years it does not bear fruit, and nor does the apricot tree. This must be due to the late frosts we often have at Collector. I hope so!

Bitter almonds, or Amgydalus communis amara, should not be mistaken for sweet almonds. Bitter almonds have a very distinctive, penetrating, aroma used in some pastries, biscuits and liqueurs. These almonds have traces of prussic acid in their raw state. Apricot kernels seem to have the same properties.  Although the toxicity is destroyed by heat, the sale of unrefined bitter almonds is prohibited in United States.

Sweet almonds are rich in monounsaturated fat, one of the two 'good’ “fats responsible for lowering cholesterol. They are also rich in vitamin E. They are an invaluable ingredient in cooking.

This recipe for Salt and Pepper Almonds we make in our family often, as they are very additive. So addictive they are infact, no matter where you hide them in the cupboard the jar always seems to be half empty.

However at this time of the year they are a great stand by especially as we approach the festive season. The long hot days give cause to appreciate a cold beer at the end of them, and salt and pepper almonds are just about the perfect beer nuts one could imagine.

My son–in-law James is now is now the official ‘salt and pepper almond maestro’ and this is his recipe.

450g unblanched almonds

50g butter

500ml peanut oil

40g sea salt

10g freshly ground black pepper

½ teaspoon cayenne pepper (or to taste)

Take a large deep frying pan (or saucepan) and heat the peanut oil and butter.

When gently bubbling add the almonds. (It is better to do them in small batches, say 100g at a time.)

When the nuts start to make a popping noise you know the nuts are close to being cooked. They should be pale brown. They do burn easily. Do not be distracted here.

The hot almonds can be removed with a slotted spoon and transferred to a baking tray and tossed with the salt and peppers. Repeat the above process until all the almonds are cooked.

They can be stored in an airtight jar and hide. They also make a great present at Christmas time too.