Olive --Sauteed Almonds

Directions

1. 1
   Blanch the almonds 1 1/2 minutes in boiling water; drain.
2. 2
   Plunge into cold water, then slip off the skins.
3. 3
   Spread the almonds out on several thicknesses of paper toweling and pat dry.
4. 4
   Transfer to fresh paper toweling and let dry 24 hours.
5. 5
   Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently.
6. 6
   Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel.
7. 7
   Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling.
8. 8
   Return the oil to the skillet and fry and drain the remaining almonds the same way.
9. 9
   Sprinkle with salt and cayenne and toss well; store in an airtight canister.
10. 10
    Note: the sauteeing oil can be used to dress vegetables or salads.