Olive --Sauteed Almonds

1. 1

   Blanch the almonds 1 1/2 minutes in boiling water; drain.

2. 2

   Plunge into cold water, then slip off the skins.

3. 3

   Spread the almonds out on several thicknesses of paper toweling and pat dry.

4. 4

   Transfer to fresh paper toweling and let dry 24 hours.

5. 5

   Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently.

6. 6

   Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel.

7. 7

   Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling.

8. 8

   Return the oil to the skillet and fry and drain the remaining almonds the same way.

9. 9

   Sprinkle with salt and cayenne and toss well; store in an airtight canister.

10. 10

    Note: the sauteeing oil can be used to dress vegetables or salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.