0.0 – 0 reviews • Vegetarian
| Level: |
Easy |
| Total: |
17 min |
| Prep: |
2 min |
| Cook: |
15 min |
| Yield: |
1 pound |
Ingredients
- 1 1/2 cups olive oil
- 1 pound blanched whole almonds
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
Instructions
- Heat the oil in a 10-inch skillet over moderate heat for about 2 minutes or until an almond, dropped into the oil sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Using a slotted spoon or a spider, transfer the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Reheat the oil in the skillet and fry and drain the remaining almonds the same way.
- Sprinkle with salt and cayenne and toss well; store in an airtight canister.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
323 |
| Total Fat |
30 g |
| Saturated Fat |
3 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
6 g |
| Sugar |
2 g |
| Protein |
10 g |
| Cholesterol |
0 mg |
| Sodium |
117 mg |
