Smoked Slivered Almonds

Introduction

I had no idea what I was getting into when I grabbed a handful of these little delights while passing through the kitchen one afternoon. Salty, sweet and crunchy, they hit all my favourite notes. I had to circle back for another handful. And another. Eventually I started to worry that there wouldn’t be any left for whatever Josie had made them for, so I stopped…after I took one more super small handful. They are now my favourite salad topper. Like the Italian spiced pepitas, croutons taste like stale bread in comparison. Toss them on pasta, in an apple pie and definitely in salads as an attractive accoutrement. We especially like them in a spinach salad.

Ingredients

2 cups slivered almonds

1 Tablespoon coconut oil

1.5 teaspoons smoked salt

1 Tablespoon rice vinegar

Directions

1. Warm a non-stick frying pan on medium heat. Add coconut oil. Once it melts add almonds and stir well. 

2. Add salt, stir. Add rice vinegar, stir some more. Turn heat to low.

3. Continue frying, stirring regularly. If they start to burn, take the pan off the heat, but keep stirring. 

4. Once the almonds are golden brown (about 5 minutes of frying) they are done. Stir once more, just for fun, remove the spiced almonds from the pan and cool.