Fried Almonds are simple and delicious! They are ready in a few minutes and make a great appetizer or snack during the holidays and the rest of the year. They are so quick and easy you might feel cheated out of a cooking project!
Fried Almonds are simple, delicious food. They are not pretentious in any way! I know so many people who identify as “foodies” and are completely wrapped up in complicated food with intense presentations. It almost seems like the weirder the better!
When I originally came across this recipe in Bon Appetite Magazine the developer said she was a, “salt and pepper cook.” She liked to do great food simply. That resonated with me. I too think of myself as a salt and pepper cook. I like chicken, roasted perfectly. I like a cookie baked just right. I like chocolate cake with vanilla buttercream and a tall glass of whole milk.
At the end of the day if you get too wrapped up in fancy it is easy to miss the best things to eat. These Fried Almonds take just one pan and will keep you in the kitchen less than 10 minutes. And they are worth it… Serve them next to your classy cheese plates, for a winter’s eve game night, at your Super Bowl party. You won’t regret it! And then take the extra time you would have spent in the kitchen and spend it with your family. Isn’t that what life is all about anyway?
Cheers, friends, here is to salt and pepper!!!
Tools In This Post: I have fallen hard for quality sea salts in the last year. They come in many great flavors and can add a lot to the seasoning of your food. This one is a favorite We use on all sorts of things!
Also, I’ve said it before and I will say it again. Buy. A. Good. Cast. Iron. Pan. $20? Yep – worth it. I use mine all day long.
Love that smoky flavor? You need to try my Bacon and Smoked Gouda Cheese Ball. Friends and readers tell me often how much they love it!
- 2 ½ cups raw almonds with the skin on
- ½ cup olive oil
- Smoked sea salt to taste, I used Salish Alderwood Smoked Sea Salt from SaltWorks, Inc
- Heat the oil in a large cast iron skillet or other heavy skillet over medium-hot heat. When the oil is hot but not smoking add the nuts and cook stirring occasionally. As you cook you may want to turn the heat down.
- Cook until the nuts start to color and are toasted through, 6-7 minutes.
- Using a slotted spoon, transfer to a plate lined with paper towels.
- Sprinkle on as much salt as you like! (You can also use other fun flavored salts instead.)
- Serve warm or cool and store in a container with a tight fitting lid.
This recipe is participating in Weekend Potluck!
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