Nothing beats the authentic taste of freshly fried almonds, especially when prepared using traditional methods. From hand-shelling almonds straight off the tree to gently frying them in olive oil, the process is as delightful as the finished product. Here’s a step-by-step guide based on a culinary journey in the mountains of southern Spain.
Step 1: Preparing the Almonds
If you're lucky enough to harvest almonds yourself, begin by cracking their hard shells. For store-bought almonds, skip ahead to blanching.
Cracking the Almonds: Use a hammer, nutcracker, or other suitable tools. Crack each shell gently to avoid breaking the nut inside. Pro Tip: Make it a group activity! Shelling almonds while chatting with friends or listening to music makes the process much more enjoyable.
Blanching and Peeling: After shelling, blanch the almonds to remove their bitter skins:
Boil water in a pot.
Add the shelled almonds to the boiling water and let them cook for 60 seconds.
Immediately transfer the almonds to ice water to stop the cooking process.
Once cooled, rub the almonds gently between your fingers—the skins should slip off easily.
Step 2: Drying the Almonds
Lay the peeled almonds on a tray lined with paper towels. Allow them to dry completely. This step is essential; frying wet almonds can cause oil splatter and uneven cooking. Let them dry for several hours or even overnight.
Step 3: Frying the Almonds
Frying almonds in olive oil brings out their rich, nutty flavor and gives them a golden, crunchy texture.
Heat the Oil:
Use a cast iron skillet for even heat distribution. If unavailable, any skillet will do.
Heat the olive oil on medium heat, then lower it to prevent burning. Ensure there’s enough oil to immerse the almonds partially.
Fry the Almonds:
Add the almonds to the skillet, and stir frequently to ensure even browning. Keeping the heat low allows the nuts to toast gently without scorching.
Infuse with Flavor (optional):
Add a sprig of fresh rosemary to the oil for a subtle herbal aroma.
Season Generously:
While frying, sprinkle salt over the almonds for flavor enhancement.
Step 4: Cooling and Storing
After frying:
Transfer the almonds to a paper towel-lined plate to remove excess oil.
Sprinkle with more salt while the almonds are still warm so it adheres well.
Let the almonds cool completely before eating—they’ll crisp up as they cool.
Serving Suggestions
Fried almonds are versatile and pair beautifully with many dishes. Try them:
As a snack with drinks or tapas.
In salads for added crunch.
As a topping for desserts or savory dishes.
Chef’s Tips
Choose Quality Olive Oil: Use robust, earthy olive oil for authentic flavor. A good olive oil enhances the almonds without overwhelming their natural taste.
Don’t Rush: Toasting takes 5–10 minutes. Avoid high heat, as it can lead to uneven cooking or burnt almonds.
Reuse the Oil: The leftover almond-infused oil can be saved for frying or drizzled over salads and dishes for extra flavor.
Why It’s Worth the Effort
Preparing almonds from scratch may seem time-intensive, but it’s a rewarding process that connects you to the food. From cracking and peeling to frying and savoring, every step enhances the experience. Whether you snack on these golden gems or use them to elevate your dishes, fried almonds are a simple yet extraordinary treat that’s sure to impress.