- Servings: Makes 1 cup
Here is a simple recipe for turning raw almonds into a perfect snack, from Melissa Hamilton and Christopher Hirsheimer's joyous volume of home cooking, Canal House: Cook Something.
In the recipe's introduction, which is almost as long as the recipe itself, the authors wrote:
"Like fresh corn tortilla chips, these nuts freshly fried in olive oil are in a completely different league from store-bought roasted almonds. For spicy nuts, after frying, toss them with 1 teaspoon ground cumin, or 1 teaspoon pimentón (hot or sweet), or 1 teaspoon garam masala along with the salt."
- 1/4 cup olive oil
- 1 cup whole raw almonds
- Heat 1/4 cup olive oil in a medium skillet over medium heat until hot but not smoking. Add 1 cup whole raw almonds and fry, stirring frequently to brown the nuts evenly, until they are toasted a few shades darker brown on both sides, about 5 minutes.
- Transfer the nuts with a slotted spoon to paper towels to drain. Toss with coarse salt while still hot.
- They can be made up to 1 week ahead. When they have cooled completely, store them in an airtight container.