Chunky Almond Oil Recipes
CHUNKY ALMOND OIL
This is one of my pantry staples; you'll find it in many of the recipes throughout this book. It makes for a super-easy sauce on its own, or you can mix it with lemon juice or vinegar to create a great dressing in less than a minute. Whenever almonds are on sale at the local store, I grab a few bags and make big batches, freezing some for future use. Each time you use this oil, make sure to grab an even proportion of oil to almonds so that you don't end up with a lopsided ratio.
Provided by Barton Seaver
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Heat the olive oil with the almonds in a small saucepan over low heat, stirring every couple of minutes or so, until the almonds are evenly light brown in color and the oil is highly fragrant.
- Cool the oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months, until the next sale!
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- Bake the almonds to slightly toast. They will JUST start to darken and you will smell the almonds. Do NOT overcook or burn as it will be bitter (err on the undercooked side). This will take approximately 10-15 minutes.
- Remove the almonds from the oven and let cool slightly on the baking sheet until still warm but you are able to touch them.
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