Recipe courtesy of Ryan Simas

Curried Almonds

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 1 cup almonds



Special equipment:
A candy thermometer
  1. 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. 
  2. 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.