These savory almonds are a great after-dinner or movie-watching snack. You can’t say we didn’t warn you though—these Rosemary Fried Almonds are addicting. One test kitchen professional said these crispy and dangerously delicious almonds are “fantastic—more deeply flavored and crisp than any toasted nut.” Be sure to use blanched almonds, though. The skins would fall off and burn if you tried this recipe with almonds with skins. A tip from the test kitchen: Cooling the nuts after frying is very important because the nuts will taste chewy when they are still warm. Our test kitchen also recommended that the nuts be slightly wet when tossed with the powdered sugar, so don't let them dry too long. You can store these Rosemary Fried Almonds in an airtight container in a cool place for up to five days, so make a few batches on Sunday to snack on throughout the week. After making these, you’ll never buy plain toasted almonds again.
2 cups whole blanched almonds
10 cups water
2 tablespoons kosher salt
Canola oil, for frying
2 tablespoons fresh rosemary leaves
2 teaspoons kosher salt
1/3 cup powdered sugar
How to Make It
Bring 10 cups water and 2 Tbsp. kosher salt to a boil in a large pot over high. Add 2 cups nuts, and cook until slightly softened, 30 to 45 seconds. Drain nuts, and spread on paper towels; cool 2 minutes.
For spice mixture combine 2 Tbsp. fresh rosemary leaves and 2 tsp. kosher salt in a spice grinder; pulse until powdery, 15 times.
Meanwhile, pour canola oil to a depth of 1 1/2 inches into a Dutch oven. Heat over medium-high to 325°F. Toss together nuts and 1⁄3 cup powdered sugar in a bowl; stir until nuts are evenly coated with sugar and almost all excess sugar is melted. Carefully add coated nuts to hot oil; fry until lightly golden, about 3 minutes. Using a spider skimmer or large slotted spoon, remove nuts to paper towels; drain briefly, about 10 seconds.
Transfer hot nuts to a medium bowl, and toss with spice mixture. Cool 30 minutes.