Recipe courtesy of Ryan Simas
Curried Almonds
- Level: Easy
- Yield: 1 cup almonds
-
- Nutritional Analysis
- Per Serving
- Calories
- 179 calorie
- Total Fat
- 16 grams
- Saturated Fat
- 1 grams
- Sodium
- 63 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 3 grams
- Protein
- 5 grams
- Sugar
- 1 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.
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.