Olive-Sauteed Almonds

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<mx2 source= " MasterCook 5.0 " date= " September 11, 2000 " >

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Olive-Sauteed Almonds

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<RcpE name= " Olive-Sauteed Almonds " author= " Jean Anderson, CL#9360 " >

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* Exported from MasterCook *

 

Olive-Sauteed Almonds

 

Recipe By :Jean Anderson, CL#9360

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers & Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound unblanched almonds

1 1/2 cups olive oil

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

 

Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold

water, then slip off the skins. Spread the almonds out on

several thicknesses of paper toweling and pat dry. Transfer to fresh paper

toweling and let dry 24 hours. Heat the oil in a 10-inch

iron skillet over moderate heat about 2 minutes or until an almond, dropped into

the oil, sizzles gently. Add half of the almonds to

the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until

the color of light caramel. Dump the almonds into a

colander set over a heatproof bowl; shake to drain off as much oil as possible,

then drain on paper toweling. Return the oil to the

skillet and fry and drain the remaining almonds the same way. Sprinkle with salt

and cayenne and toss well; store in an airtight

canister. Note: the sauteeing oil can be used to dress vegetables or salads.

 

S(Formatted by):

" KES on 9/11/00 "

Yield:

" 1 pound "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 5540 Calories (kcal); 561g Total Fat; (87% calories from fat); 91g

Protein; 93g Carbohydrate; 0mg Cholesterol; 1116mg

Sodium

Food Exchanges: 6 Grain(Starch); 10 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 105 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 900018 0 0 0

 

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Appetizers & amp; Snacks

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<IngR name= " unblanched almonds " unit= " pound " qty= " 1 " >

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900018

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<IngR name= " olive oil " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " cayenne pepper " unit= " teaspoon " qty= " 1/4 " ></IngR>

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<DirT>

Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold

water, then slip off the skins. Spread the almonds out on

several thicknesses of paper toweling and pat dry. Transfer to fresh paper

toweling and let dry 24 hours. Heat the oil in a 10-inch

iron skillet over moderate heat about 2 minutes or until an almond, dropped into

the oil, sizzles gently. Add half of the almonds to

the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until

the color of light caramel. Dump the almonds into a

colander set over a heatproof bowl; shake to drain off as much oil as possible,

then drain on paper toweling. Return the oil to the

skillet and fry and drain the remaining almonds the same way. Sprinkle with salt

and cayenne and toss well; store in an airtight

canister. Note: the sauteeing oil can be used to dress vegetables or salads.

</DirT>

</DirS>

<AltS label= " Formatted by " source= " KES on 9/11/00 " />

<Yield unit= " pound " qty= " 1.000000 " />

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