Salted Almonds
- 1 cup Jordan almonds
- 1/2 cup olive or cooking oil
- Salt
Cover almonds with boiling water. Let stand for 2 minutes (be patient, you rascal). Drain and cover with cold water. Again drain and remove brown skins. Dry on a towel. Heat oil in very small frying pan. When hot, put in enough almonds to cover bottom of pan. Stir constantly until delicately browned. Remove with spoon or small skimmer. take up as little oil as possible. Drain on brown paper. Sprinkle with salt. Repeat, until all are fried. Cottonseed oil, peanut oil, or 1/2 lard and 1/2 clarified butter may be used instead of olive oil.
Submitted by Jul 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min