- 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.
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