Olive-Oil-Fried Almonds

Olive-Oil-Fried Almonds
Photo by Ben Fink


  • 1 Tbs. fresh thyme leaves
  • 2 cups blanched almonds
  • 2 Tbs. fresh rosemary leaves
  • 1 cup extra-virgin olive oil
  • 1 tsp. sea salt
  • 8 large fresh sage leaves

Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly unti...

View full recipe at Fine Cooking


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