I’ve been dreaming about these almonds for over a year now. The last winery we visited (Robert Sinskey) during our trip to Napa last year had wonderful food pairings with their wines. All of the food was amazing but the almonds are the only thing that I kept thinking about (probably it was the only thing that I could figure out how to make on my own). Anyway, so with the extra rosemary that I had from the Italian Greyhound I posted yesterday, I decided that it was time to give this dish a try. So I did, and then I proceed to eat the whole bowl. Yum!
Fried Rosemary Almonds
1 cup blanched almonds*
1 tablespoon olive oil
1 tablespoon rosemary
Heat the oil in a pan over medium heat. Add the blanched almonds to the oil and stir frequently for 2-3 minutes to ensure the almonds don’t brown to much. Remove the pan from the heat, add the rosemary and salt the almonds to taste. Cool before serving and store in an airtight container for a week or two.
* If you can’t find blanched almonds, you can easily make your own. Bring a pot of water to a boil. Add raw, unsalted almonds to the water and let them cook for about a minute (not any longer or they will soften too much). Immediately strain the almonds and place them in an ice bath or run them under cool water. Once cooled, simply peel the skin from the almonds (they almost pop out of the skin if you squeeze on one of the ends). Place the blanched almonds on a paper towel to remove any excess water before frying them.