Olive --Sauteed Almonds
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Blanch the almonds 1 1/2 minutes in boiling water; drain
2
Plunge into cold water, then slip off the skins
3
Spread the almonds out on several thicknesses of paper toweling and pat dry
4
Transfer to fresh paper toweling and let dry 24 hours
5
Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently
6
Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel
7
Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling
8
Return the oil to the skillet and fry and drain the remaining almonds the same way
9
Sprinkle with salt and cayenne and toss well; store in an airtight canister
10
Note: the sauteeing oil can be used to dress vegetables or salads