Curried Almonds

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
1 cup almonds
Level:
Easy

NUTRITION INFO
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
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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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.


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