The trick to making these almonds so very fragrant is to toast them in a bit of lard infused with fresh herbs. Culinary herbs release their volatile oils easily in fat - whether over a prolonged period of time as called of in making herbed olive oil, or in only a few moments in a hot pan. Once plucked from the pan, their flavor remains in the hot fat, infusing these almonds with their resonant aroma and taste. It's a technique I use often, in braising meats, or in making soups and sauces, too.
Toasted Almonds Recipe
Buttery and fragrant with herbs and lemons, blanched almonds make a simple snack or appetizer.
Servings: 2 cups
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Ingredients
- 1 tablespoon lard
- 1 sprig rosemary
- 2 sprigs thyme
- 2 cups blanched almonds
- ½ teaspoon fresh lemon zest
- ½ teaspoon finely ground real salt
Instructions
- Melt the lard in a cast iron skillet over medium-high heat. Drop in rosemary and thyme, and allow them to sizzle in the hot fat until they crisp. Then remove and discard the herbs.
- Toss the blanched almonds into the seasoned fat, stirring frequently, until they begin to brown and they release a deep nutty aroma.
- Using a slotted spoon, remove the almonds from the pan and spoon them into a bowl. Toss them gently, while still hot, with salt and lemon zest. Allow them to cool, and then serve.
Notes
If you do not consume pork, you may substitute clarified butter or grass-fed ghee (available here) for lard.
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