SWEET AND SALTY GRILLED ALMONDS - AMANDES GRILLEES SUCRE SALEES
Prep Time
1 min
Cook Time
7 mins
Total Time
8 mins
This is a recipe that you make in a thrice, preferably on the gas grill, then have just slightly warm and ready to serve to guests the minute they walk in the door. I make them when the grill is heated, but before I cook dinner…it’s a perfect solution for an appetizer, to serve alongside rose in the summer, champagne any time of year! Or, as I did recently, glasses of chilled Pastis, to ward off the intense heat of a mid-summer evening.
ASTUCE: you’ll need to supervise the almonds towards the end, as they can burn quickly. And when you strew the sugar don’t worry – what doesn’t stick to the almonds will burn off the grill.
SPECIAL EQUIPMENT: mesh gas grill, wooden spatula
Ingredients
- 2 cups raw almonds 300g
- 2 teaspoons olive oil
- 1-1/2 teaspoons fleur de sel or fine sea salt
- 2 tablespoons sugar
Instructions
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Place the almonds in a large bowl and drizzle them with the oil. Toss the almonds, preferably with your hands, until they are coated with the oil. If you think you need a bit more, add a bit – but not too much – more. Strew in the salt and toss thoroughly.
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Heat all three burners of the gas grill, with the mesh grill pan sitting on it. When the grill is hot, place the almonds on it and let them brown, covered, for 3 minutes. Stir them, cover, and cook until their color deepens, an additional 2 minutes. Strew them with the sugar, as evenly as you can, stir them, and cook, stirring from time to time, until they pop and are quite golden, an additional 3 to 4 minutes. The sugar that doesn’t stick to the almonds may send up some curls of smoke; don’t be concerned.
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When the almonds are toasted, transfer them to a large, heatproof bowl. Add the thyme leaves, toss them, then pour them out onto a plate or platter to cool evenly. As soon as you hear your guests arrive, transfer them to a serving bowl and watch them disappear.
