Duck-Fat-Fried Almonds, the Most Decadent Snack
We tend to think of almonds as health foods. Almond milk. Almond butter. We might expect to see them in health food stores.
We do not find almonds fried in duck fat and then heavily salted in health food stores. And that’s fine. Life is long—there’s plenty of time to be health-conscious—and, like that one cigarette you smoked last week in a series of otherwise green juice–and CrossFit–filled days, there’s room to be indulgent. You can have your almond butter and eat your fried almonds, too, in other words.
Which brings us to that duck fat. It may not be the easiest thing to find in your neck of the woods, but it’s worth ordering online. The rich, savory flavor it bequeaths those almonds isn’t comparable to olive oil (which you can use if you prefer, but we don’t advise it).
This is the most decadent snack you can make with four ingredients, and just the salty, crunchy nibble to enjoy alongside a neat glass of whiskey.
Duck Fat-Fried Almonds
by Angela Gaines
Makes 3 cups
1/2 cup duck fat
3 cups raw almonds
Flaky sea salt (such as Maldon)
2 sprigs rosemary
On medium-high heat, heat fat in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned, about 5 minutes. Add rosemary and fry until crisp, about 2 minutes.
Using a slotted spoon, transfer to paper towels. Pull rosemary leaves from stem, season generously with salt, and toss.
Can be made 1 day ahead. Store cooled nuts airtight at room temperature.