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Almonds Confit (Slow-Cooked Almonds)

Photo: Greg Dupree
Yield

Serves 16 (serving size: 2 tbsp. drained)

Ingredients

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

Nutrition 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

How to Make It

  1. 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.