You know those days when you invite people over for dinner, more about but you also decide to go to the grocery store, misbirth kayak, store deep clean your house, and make a 3-course meal from scratch all in the same day? No? You’re not insane? Well, apparently I am since this is exactly how I spent my Saturday. Rushing from Whole Foods to the beach, then back home to clean and make ceviche, chile-braised short ribs and polenta.
So, when the guests arrived and I started pouring watermelon mojitos, I put out Rosemary Fried Almonds because I didn’t have the time or energy to make anything more complicated, and because they’re delicious. Fried almonds are also called Marcona almonds and are served at Tapas bars far and wide. They usually cost way too much money and are easier to make at home, not to mention more tasty when they’re fresh. They’re a toasty, salty and crunchy snack that goes well with cold cocktails and beer. A simple hors d’oeuvre (can this word be singular? Somebody help me out here…), but a delicious one.
Rosemary Fried Almonds
These will keep in the firgde for about a week.
3 – 4 tbsp. olive oil (eyeball it)
2 cups whole, blanched almonds
2 tbsp. rosemary, finely chopped
1 tbsp. coarse (or kosher) salt
Heat a large skillet over medium high. Once it’s good and hot, heat the olive oil for a minute or two. Add the almonds, rosemary and salt and toss until the almonds begin to brown – about 5 – 7 minutes.