Olive Oil-Sauteed Almonds (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 2 |
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Ingredients:
1 cup olive oil |
1 pound blanched almonds |
1/2 teaspoon salt |
1/2 teaspoon essence, recipe follows |
Directions:
1. In a large frying pan, heat the oil over medium-high heat for 2 minutes or until an almond dropped into the oil sizzles. Add 1/2 of the almonds to the pan, lower the heat, and saute, stirring often, until the color of light caramel, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining almonds.
2. Place in a medium bowl and toss to coat with the salt and Essence. Serve warm or let cool and keep in an airtight container for up to 1 week.
3. Essence (Emeril's Creole Seasoning):
4. 2 1/2 tablespoons paprika
5. 2 tablespoons salt
6. 2 tablespoons garlic powder
7. 1 tablespoon black pepper
8. 1 tablespoon onion powder
9. 1 tablespoon cayenne pepper
10. 1 tablespoon dried leaf oregano
11. 1 tablespoon dried thyme
12. Combine all ingredients thoroughly and store in an airtight jar or container.
13. Yield: about 2/3 cup
14. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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