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Carianna in WA

I just saw a yummy looking recipe for fried herbed almonds while browsing...

Veteran Member
797 posts
Joined: Dec 12, 2005


Posted to Thread #2259 at 11:02 pm on Jun 8, 2006

I thought these looked wonderful! I put them on my to-try list just this morning. 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.

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