Olive Oil-Sauteed Almonds

Total Time:
17 min
Prep:
5 min
Cook:
12 min

Yield:
about 2/3 cup
Level:
Easy

Ingredients
  • 1 cup olive oil
  • 1 pound blanched almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon Essence, recipe follows
Directions

In a large frying pan, heat the oil over medium-high heat for 2 minutes or until an almond dropped into the oil sizzles. Add 1/2 of the almonds to the pan, lower the heat, and saute, stirring often, until the color of light caramel, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining almonds.

Place in a medium bowl and toss to coat with the salt and Essence. Serve warm or let cool and keep in an airtight container for up to 1 week.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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