Almonds Confit (Slow-Cooked Almonds)

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Almonds ConfitRecipe

Photo: Greg Dupree

Serves 16 (serving size: 2 tbsp. drained)


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1 1/2 cups olive oil
1 cup whole blanched almonds


Combine olive oil and almonds in a small saucepan over medium-low; cook until nuts are toasted and light brown, 40 to 45 minutes. Remove from heat; cool to room temperature, about 1 hour. Store almonds in oil in an airtight container up to 1 month in refrigerator. Drain before using; reserve oil to use in dressings, if desired.

Created date

October 2016

Nutritional Information

Calories 61
Fat 5.6 g
Satfat 0.5 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 2 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 2 mg
Calcium 21 mg
Sugars 0 g
Est. Added Sugars 0 g