Throughout Portugal, Spain and other Mediterranean countries, you'll find this addictive taverna snack served with drinks.
Vegetable oil or olive oil Whole blanched almonds Salt Ground cayenne pepper, optional
In a deep frying pan, pour in oil to a depth of 2 inches (5 cm). Place over medium heat and heat to 350°F (180°C) on a deep-frying thermometer (or until an almond dropped into the oil sizzles immediately). Drop in a handful of the almonds and fry until golden, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining almonds. Season to taste with salt and with cayenne, if using, and serve warm.
