White Truffle Oil Fried Almonds with Herbs
I was assigned a similar recipe for fried almonds from Martha Stewart for a dinner club party at Bob and Pam’s tonight. I went to 4 stores looking for whole blanched almonds. Slivered almonds were easy to find but I couldn’t find whole blanched almonds. I decided to try blanching almonds myself. It’s really easy – the instructions are included in this recipe.
2 Cups whole almonds, blanched
3 Tablespoons White Truffle Oil
1 Tablespoon chopped fresh thyme plus 2 springs
1 Tablespoon chopped fresh rosemary
1 teaspoon sea salt
½ teaspoon black pepper
To blanch the almonds:
In a microwave safe bowl, combine 1 cup almonds and one cup water. Microwave on high for 2 minutes. Drain and rinse almonds in a colander. The skins should easily slip off when the almonds are pinched between two fingers.
Heat truffle oil in a large skillet over medium heat, add thyme sprigs and almonds. Cook for about 10 minutes stirring often. When almonds are fragrant and golden remove from heat. Discard thyme sprigs. Season almonds with chopped thyme, rosemary, salt and pepper. Transfer almonds to a baking sheet lined with paper towels until completely cool. Store in a sealed container for up to 2 weeks.
Angie Trusty www.whiteriverkitchen.com