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    » Home » Recipes » Winter Fruit Recipes » Toasted Almonds with Rosemary, Thyme and Lemon

    Toasted Almonds with Rosemary, Thyme and Lemon

    Posted: Mar 26, 2013 · Updated: Oct 20, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    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.

    finished almonds blog (1 of 1)
    Rate this Recipe
    5 from 1 vote
    2 cups

    Toasted Almonds Recipe

    Buttery and fragrant with herbs and lemons, blanched almonds make a simple snack or appetizer.
    Cook Time8 minutes mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 1 tablespoon lard
    • 1 sprig chopped fresh rosemary
    • 2 sprigs thyme
    • 2 cups blanched almonds
    • ½ teaspoon 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

     

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    Reader Interactions

    Comments

    1. Sheila D says

      January 21, 2021 at 10:16 am

      5 stars
      This recipe is one of my favorites. The flavor is unbelievable. Most of the work is blanching and skinning the almonds, but it's worth it.

      Reply
    2. Sarah says

      May 10, 2014 at 7:34 pm

      sounds delicious. I'm really happy that I can make my own lard as I don't know of anywhere I can get trustworthy lard. so glad I found this site 🙂

      Reply
    3. Kim says

      May 09, 2014 at 10:02 pm

      On the question of blanching or no... I use truly raw, (i.e. unpasteurized) organic almonds to make almond milk. If I blanch the almonds, does this effectively pasteurize them? In other words, if you blanch, does using truly raw almonds become pointless? Would it make more sense to use the much cheaper pasteurized almonds when blanching? Thanks!

      Reply
    4. Amber says

      December 09, 2013 at 11:51 pm

      I would like to make some of these ahead of time for Christmas gifts. How long would they be ok at room temp? Would they need to be refrigerated?

      Reply
      • Jenny says

        December 10, 2013 at 5:03 am

        I would recommend refrigerating them to help them to stay longer, but you can also leave them at room temperature for about 2 weeks without degrading the flavor.

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