-
1
Put the olive oil and vegetable oil in a clean, dry, medium-sized pot over a medium heat.
-
2
Heat until the oil for approximately 1-2 minutes, or until a test almond dropped in the oil starts to slowly emit a stream of bubbles.
-
3
Ready a plate lined with paper towels and a slotted spoon and add the almonds to the oil.
-
4
Fry the almonds, stirring occasionally with a wooden spoon.
-
5
When they start to emit a toasty aroma and are a medium-brown, remove the pan from the heat and start removing them from the pan.
-
6
Some of the nuts in the pan may start to crack as you work.
-
7
When that happens, move quickly, since they will burn if you leave them in the oil too long.
-
8
Using a slotted spoon, remove the almonds from the oil and put them on the lined plate to drain.
-
9
Allow the almonds to cool away from the range.
-
10
Some of them might be slightly cracked, but over all they should be aromatic and smell a bit like toast.
-
11
While the nuts are cooling, put a medium saute pan over a medium-high heat.
-
12
Put the butter in the pan.
-
13
When it has started melting, add the curry powder and chopped rosemary to the pan.
-
14
Stir.
-
15
When the butter mixture is foaming and the curry powder and rosemary aromas become much stronger, remove the pan from the heat.
-
16
Add the fried almonds to the butter mixture and toss to coat.
-
17
Add the Maldon salt.
-
18
Put the almonds in a heatproof bowl and allow to cool for 5 minutes.
-
19
Serve while warm topped with a sprig of rosemary, and a gritty who-done-it.
