Rosemary Fried Almonds Recipe
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.