Some cosmetic changes in preparation for larger site changes in the works.


REC: Fried Herb Almonds from Carianna in WA

Veteran Member
13638 posts
Joined: Jul 17, 2006


Posted to Thread #19107 at 7:40 pm on Oct 6, 2010

These can be made up to a week ahead and stored in an airtight container.

REC: Olive Oil-Fried Almonds
From Fine Cooking July 2005

2 cups blanched almonds
1 cup extra-virgin olive oli
6 large fresh sage leaves
2 T fresh rosemary leaves
1 T fresh thyme leaves
1 t. sea salt

Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than 1/3 of the pot). Set the pan over med. heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 minutes depending on your stove and pot.

Toss in the herbs simultaneously and cover the pot immediately with the lid to prevent spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook. When popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. Store in airtight container at room temperature once cooled.


Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

Other messages in this thread: