Almendras Saladas Salted Almonds Recipes

FERREIRA'S OLIVE OIL SAUTEED ALMONDS

Steps:

• Heat the oil in a 10-inch skillet over moderate heat for 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. Using a slotted spoon or a spider, transfer the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Reheat the oil in 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.

CRACK ALMONDS

Steps:

• Line a baking sheet with parchment paper. Preheat a medium cast-iron skillet over medium heat. Add the almonds and toast, stirring often, for 3 to 5 minutes, until lightly browned. Sprinkle the brown sugar and salt over the almonds and cook, stirring almost continuously with a wooden spoon, until the brown sugar is completely melted and darkened in color, watching the skillet carefully so the almonds don't burn, 3 to 5 minutes. Spread the almonds in a single layer on the prepared baking sheet and let cool completely, then break up any clumps with your hands and get to work on eating your fill.

ALMENDRAS SALADAS (SALTED ALMONDS - TAPAS)

Steps:

• Pour 1 inch depth of olive oil into a saucepan and heat to 380 degrees.
• Fry the almonds until lightly golden.
• Drain, sprinkle with the salt and paprika and mix well.
• Place in small bowl for Tapas serving. (Let cool slightly before serving.).