- 1 cup olive oil
- 1 pound blanched almonds
- 1/2 teaspoon salt
- 1/2 teaspoon Essence
- 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.
- 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.
Chorizo and Sauteed Pepper Sandwich with Lemony Olive Oil-Cilantro Drizzle
Potatoes With Bacon And Onions
Kicked Up Almond Stuffed Green Olives
Dirty Martini With Blue Cheese Almond Stuffed Olives
Jerusalem Artichokes With Mushrooms And Truffle Oil
Tomato And Sausage Soup
Prosciutto Wrapped Trout
Coimbra Cake With Port Reduction And Oranges
Fried Garlic And Fresh Herb Olives