Anticiplate

I was inspired to recreate these almonds after I had them at Ethan Stowell’s new restaurant “How To Cook A Wolf”.  The food is stunning, and could give it’s sister restaurant “Tavolata” a run for it’s money. However, I love both restaurants equally, and they continue to inspire my desire to cook. 

This recipe is simple, but you need to make sure you don’t overcook the almonds. They have the tendency to burn easily. 

Prep time: 5 minutes

Cook time: 10 minutes

1/2 c. olive oil

1 lb. blanched whole almonds

1 1/2 tsp. kosher salt

In a large frying pan, heat the oil over medium high heat. Add half of the almonds to the pan, lower the heat, and saute until lightly browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel lined plate. Repeat with remaining almonds. Place almonds in a bowl and toss them to combine with salt. Serve warm, or keep them in an airtight container for up to 1 week.