Fried Almonds with Lemon & Rosemary

This recipe was featured on Good Day on Feb. 15, 204

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Makes 2 cups

Ingredients

1/4 cup olive oil
2 cups whole blanched almonds
1 tablespoon minced lemon zest
2 teaspoons minced fresh rosemary
Salt and black pepper to taste
Minced lemon zest and fresh rosemary

Directions

Heat oil in a large skillet over medium heat.

Add almonds and cook, stirring often, until golden, about 10 minutes.

Stir in 1 tablespoon zest and 2 teaspoons rosemary; season with salt and pepper.

Transfer almonds to a baking sheet; spread into one layer to cool.

Garnish almonds with additional zest and rosemary.

Note

Nuts burn fairly easily, so keep a close eye on them and stir or toss them often until golden.

For slightly richer and sweeter nuts, use raw, blanched Marcona almonds in place of the standard ones.

If you don't have whole blanched almonds, make your own. Bring a pot of water to a boil, add the raw almonds and boil for a few minutes. Drain and place on a large towel to cool. Take each almond and pop the nut out of the skin. If the skin doesn't release immediately, add the nut to boiling water again for another few minutes until the skin pops off.