Salted Almonds
Blanched almonds fried in olive oil a handful at a time, drained and salted while hot. Keep them moving in the pan — they go from pale to burnt in seconds.
Ingredients
- almonds — 110 g
- olive oil — 80 ml
- flaky salt — 1 tsp
Instructions
- Cover the almonds with boiling water for a minute, then slip off the skins and dry them well on a towel.
- Heat the olive oil in a very small saucepan.
- Fry the almonds a quarter at a time, stirring constantly so they colour evenly.
- Lift them out as soon as they are pale gold — they darken after leaving the pan.
- Drain on kitchen paper and sprinkle with salt while still hot.
- Repeat with the rest, then cool completely before storing in a jar.