Carrot Halva - whole blanched almonds

Method

• Preheat oven to 350F (180C).
• Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
• Heat butter in a saucepan.
• Add carrots; cover and cook for 10 minutes.
• Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
• Add sugar and cook for an additional 10 minutes, stirring constantly.
• Remove from heat.
• Add almonds, and raisins if you're using them.
• Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
• Serve warm or at room temperature.