Fried Almonds Recipes

FRIED HERBED ALMONDS

Steps:

• Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

FRIED ALMONDS

Steps:

• Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD: Can be made 1 day ahead. Store cooled nuts airtight at room temperature.

AIR FRYER ROASTED ALMONDS

Steps:

• Preheat an air fryer to 325 to 350 degrees F (165 to 175 degrees C) according to manufacturer's instructions. Line a baking sheet with aluminum foil.
• Combine water and 3/4 teaspoon pink salt in a small shot glass; stir until salt is mostly dissolved.
• Place almonds in a medium ceramic or stainless mixing bowl and pour salt water over top; stir until coated. Spread almonds evenly on the prepared baking sheet.
• Bake in the preheated air fryer for 6 to 7 minutes. Remove baking sheet, stir almonds, and return to the air fryer; bake until almonds turn brown inside, 5 to 6 minutes more.
• Transfer almonds back to the mixing bowl, add olive oil and salt, and stir until completely coated. Allow to cool before serving, either in the bowl or spread out on the counter.

FRIED ALMONDS

Steps:

• Heat the oil in a sauté pan, over a medium heat, add the almonds, stirring frequently until they are well-coated with the oil and golden. Do not have the oil too hot as the almonds will then brown and their middles will still be raw.
• Combine the remaining ingredients in a bowl to make the spice mix.
• Transfer the almonds to a plate using a slotted spoon and sprinkle with the spice mix.
• Cool before serving.

FRIED HERBED ALMONDS

Steps:

• Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
• Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

SPANISH FRIED MARCONA ALMONDS

Steps:

• Preheat oven to 350°F.
• Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
• Transfer to a plate and let cool 10 minute.
• Line a plate with paper towels and set aside.
• Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
• Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
• Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
• They keep up to 3 days if covered.