Fried Almonds

Fried Almonds

Crisp, golden almonds fried in olive oil and finished with flaky salt.

Total 7 min Makes 8 oz Calories 220/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Raw almonds turn deeply crunchy and nutty when fried briefly in hot oil, then salted while still warm. They make a simple snack or cocktail nibble, and come together in well under 15 minutes with just a few pantry staples.

Ingredients

  • 2 cups raw whole almonds
  • 1/3 cup olive oil
  • 1 1/2 teaspoons flaky sea salt
  • freshly ground black pepper, to taste

Method

  1. Line a plate or sheet pan with paper towels and set it near the stove.

  2. Heat the olive oil in a 9-inch skillet over medium heat until it shimmers, about 2 minutes.

  3. Add the almonds in a single layer and fry, stirring frequently, until golden brown and fragrant, 4 to 5 minutes.

  4. Using a slotted spoon, transfer the almonds to the paper towel-lined plate to drain.

  5. While still warm, toss the almonds with the flaky sea salt and black pepper to taste.

  6. Let cool to room temperature before serving, about 10 minutes, to allow the shells to crisp fully.

Rate this recipe

★ 3.7 (1)

Fried Almonds

Raw almonds turn deeply crunchy and nutty when fried briefly in hot oil, then salted while still warm. They make a simple snack or cocktail nibble, and come together in well under 15 minutes with just a few pantry staples.

7 min 8 oz 220 cal

Ingredients

  • 2 cups raw whole almonds
  • 1/3 cup olive oil
  • 1 1/2 teaspoons flaky sea salt
  • freshly ground black pepper, to taste

Method

  1. 1

    Line a plate or sheet pan with paper towels and set it near the stove.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium heat until it shimmers, about 2 minutes.

  3. 3

    Add the almonds in a single layer and fry, stirring frequently, until golden brown and fragrant, 4 to 5 minutes.

  4. 4

    Using a slotted spoon, transfer the almonds to the paper towel-lined plate to drain.

  5. 5

    While still warm, toss the almonds with the flaky sea salt and black pepper to taste.

  6. 6

    Let cool to room temperature before serving, about 10 minutes, to allow the shells to crisp fully.