WSVN — Chef Jean Paul Lourdes of Marion restaurant in Miami says toasted marcona almonds make a great garnish. Here’s how to make them:
Chef Jean Paul Lourdes: "I’m going to cover with a grapeseed oil which is a neutral oil. I’m just going to put it on the heat for about 10 minutes and I’m just going to stir it occasionally."
When the almonds are a light golden brown, take them off the heat and drain them.
Chef Jean Paul Lourdes: "Keep in mind the almonds are still hot so they’re still going to continue to cook.”
Let them cool on a paper towel and season with salt. You can use these almonds whole or chopped as a garnish for any meal- easy, elegant and delicious!