*To blanch the almonds, drop in boiling water for about 30 seconds, remove and transfer to a bowl of water filled with ice. Skins should slide right off. This might be just as tasty with the skins left on, but I was going for a white, not brown, color. Alternatively, you can soak your almonds overnight, but I didn't think of that far enough in advance.
**I made this in a 10-inch skillet (I don’t have a 12-inch cast-iron skillet as the recipe calls for, but I really need to get one). Next time I would either make this same recipe in a larger skillet, or pour in one-half to two-thirds the amount of batter.