Fried Almonds

From the kitchen of Carly

Skin-on almonds turned deep golden in hot olive oil, then finished with a generous scatter of flaky sea salt. The result is impossibly crispy, salty, and addictive. Make ahead and store for snacking through the week.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup olive oil
  • 13 cups skin-on almonds
  • 1Coarse sea salt (such as Maldon)

Instructions

  1. 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.