Ingredients Jump to Instructions ↓

  1. 1 cup olive oil

  2. 1 pound blanched almonds

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon Essence

Instructions Jump to Ingredients ↑

  1. In a large frying pan, heat the oil over medium-high heat for 2 minutes or until an almond dropped into the oil sizzles. Add 1/2 of the almonds to the pan, lower the heat, and saute, stirring often, until the color of light caramel, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining almonds.

  2. Place in a medium bowl and toss to coat with the salt and Essence. Serve warm or let cool and keep in an airtight container for up to 1 week.

  3. Yield : 1 pound


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