Simple pleasures are what feel like genuine luxuries to me. I’ve come to terms with the fact that I’m not a fancy person; I don’t crave fine dining and I’d rather go foraging for food than shop at Erewhon, any day of the week.

Along those lines, I think about Marcona almonds as an attainable indulgence, but only once in a while. After all, the “queen of almonds” wouldn’t taste as royal if they became a daily habit, right? Skinless, buttery, with a soft yet crisp bite, they’re just nuts like any others, yet somehow so much more. When I see a neat little bowl of these tawny gems on display, I know we’re talking real money here.

As such, I don’t make Marcona almond money. I do, however, always have a stash of standard nonpareil almonds on hand, which are easily elevated to a level of greater opulence with just a touch of olive oil. What separates these nuts from the rest of the bushel is a higher fat content, so why not give them a little boost? Briefly frying the kernels in grassy, peppery olive oil gently cracks through their thin skins to infuse the meat inside.

Sizzling and popping in the pan, they unleash a cacophony of joyful sounds as their toasted, nutty scent fills the air. Merely the act of cooking them is a pleasure, long before they ever cross your lips. The whole experience of it never fails to brighten my day.

Seasoned gently with herbaceous rosemary, sweet orange, and delicate flaky salt, there’s no secret ingredient here. No crazy technique, no surprise twist. What you see is what you get, and what you get is even better than the combination sounds on paper. Yes, you need to use a generous amount of oil, which is worth it for this snack and beyond. Save the excess for cooking later to instantly boost the flavor of your next dish!

It doesn’t take great sums of money to feel rich. The simplest things, treated with love and respect, will get you there, too.

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Yield: Makes 2 Cups; 8 Servings

Fried Almonds

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Seasoned gently with herbaceous rosemary, sweet orange, and delicate flaky salt, fried almonds are richer, crunchier, and more evenly toasted than regular old roasted nuts. Once you try this easy method, it'll be hard to go back.

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1/3 Cup Olive Oil
• 2 Cups Whole, Raw Almonds
• 1 1/2 Teaspoons Dried Rosemary
• 2 Tablespoons Orange Zest
• 1/2 Teaspoon Ground Black Pepper
• Flaky Salt, to Taste

Instructions

1. Heat oil in a large skillet until hot but not smoking. Add almonds and rosemary, stirring occasionally, until golden brown and aromatic; 8 - 10 minutes.
   
2. Use a slotted spoon to quickly remove the nuts, transferring them to paper towels. Season with orange zest, black pepper, and salt (generously) to taste. Serve warm.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Maldon, Sea Salt Flakes, 8.5 oz (240 g)
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• 
  NOW Foods, Real Food, Raw Almonds, Unsalted, 16 oz

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 240Total Fat: 23gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 73mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.