Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Olive-Oil-Fried Almonds

Ben Fink

Yield: Yields 2 cups.

The almonds and herbs are crisp, salty, and sure to whet your appetite. Canned cocktail nuts don’t hold a candle to these.


  • 2 cups blanched almonds
  • 1 cup extra-virgin olive oil
  • 8 large fresh sage leaves
  • 2 Tbs. fresh rosemary leaves
  • 1 Tbs. fresh thyme leaves
  • 1 tsp. sea salt

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 243
  • Fat Calories (kcal): 197
  • Fat (g): 22
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 0
  • Sodium (mg): 298
  • Carbohydrates (g): 7
  • Fiber (g): 4
  • Protein (g): 8


  • Set a metal strainer over a large heatproof bowl to quickly drain the almonds at the end of cooking. Put the almonds and olive oil in a 3- or 4-quart saucepan with a lid (the nuts and oil should fill no more than one-third of the pot). Set the pot over medium heat, stirring almost constantly until the almonds are lightly golden, 3 to 10 min., depending on your stove and pot. Toss in the sage, rosemary, and thyme simultaneously and cover the pot immediately with the lid to prevent the oil from spattering. Remove the pot from the heat. The herbs will make a popping sound as they cook.
  • After the popping dies down, remove the lid and immediately pour the almonds into the strainer. Spread the drained almonds on a rimmed baking sheet and toss with the salt. When they’re thoroughly cooled, store them in an airtight plastic container at room temperature.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial