Ingredients
- 2 cups Shelled almonds
- 2 tablespoons Virgin olive oil
- Salt to taste
Make it step by step
- Place 4 cups of water in a medium-sized saucepan and bring to a boil. Plunge the almonds into the boiling water and allow to boil for 2 minutes. Drain the almonds and, when slightly cooled, slip the brown skins from the almond kernels with your hands. Discard the skins and reserve the kernels.
- Heat 1 tablespoon of the olive oil in a heavy cast-iron skillet. Add half of the almonds to the skillet and toast them in the oil, stirring, occasionally, until they are golden brown. Drain them on paper towels. Repeat the process with the remaining olive oil and the other half of the almonds. Salt the almonds to taste, if desired, by placing them in a plastic bag with some salt and shaking them until they are evenly coated. Serve warm.
- This recipe yields 6 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.