Curried Almonds

Name: Curried Almonds
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 cup almonds
Ingredients: 1 tablespoon Sauvignon Blanc; 1 teaspoon Madras curry powder; 1 cup grapeseed oil; 1 cup whole almonds; 1 teaspoons extra-virgin olive oil; Zest of 1 lemon; Salt and freshly ground black pepper

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 1 cup almonds

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 1 cup almonds

Ingredients

Deselect All

1 tablespoon Sauvignon Blanc

1 teaspoon Madras curry powder

1 cup grapeseed oil

1 cup whole almonds

1 teaspoons extra-virgin olive oil

Zest of 1 lemon

Salt and freshly ground black pepper

Directions

Special equipment:

A candy thermometer

Bring the Sauvignon Blanc to a boil in a small saucepan to cook off the alcohol. Add the curry powder, and continue cooking for 10 to 15 seconds. Set aside, and let cool.
Heat the grapeseed oil in a heavy-bottomed pot until it registers 325 degrees F on a candy thermometer; add the almonds, and fry for 3 minutes. Carefully transfer the almonds to the saucepan with the curry mixture, and toss to coat. Add the extra-virgin olive oil, and season with salt, pepper and the zest.

Cook’s Note

You can omit the white-wine step. Instead, add a little squeeze of lemon juice to the curry powder, and mix this with the almonds. This will still add a little tang, but the almonds will not last as long, maybe 2 to 3 days, as opposed to 1 week. You can also toast the almonds in the oven at 350 degrees F for about 10 minutes instead of frying them.