fried almond tapas

ChefPotpie avatar
By Chef Potpie (Laurel)
from Southworth, WA

A lovely addition to your tapas table, these golden fried almonds are hard to resist. Enjoy them with wine or cocktails! We liked these so much I ordered a huge bag of blanched almonds online, and I've been making them once a week! This recipe originally called for Spanish Marcona almonds, but they are very expensive and difficult to find, especially raw. (They can be purchased online, however.)

prep time 5 Min
cook time 5 Min
method Pan Fry

Ingredients For fried almond tapas

  • 2 c
    raw, blanched whole almonds
  • 1/4 c
    extra virgin olive oil
  • sea salt

How To Make fried almond tapas

  • 1
    Over medium heat, in a small saute pan so the almonds are a bit crowded, pour a generous 1/4 cup of EVOO and the almonds.
  • 2
    Keep the almonds moving, constantly stirring them in the oil. It might seem like there is too much oil, but it's OK.
  • 3
    Keep frying the almonds, constantly stirring and mixing. They will start to sizzle in the oil, and this is what you want. After 5 or 6 minutes they should be a light golden color. (Once they begin to turn golden they go pretty fast. I had to adjust my heat to low so they wouldn't get too dark too fast.) Do not overcook as they can become bitter.
  • 4
    With a slotted spoon, transfer the almonds to a paper towel-lined tray and immediately sprinkle with sea salt. Shake the tray to disperse the salt through the almonds.
  • 5
    Allow to cool for at least 10 minutes and transfer to serving dish.
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