"This is a super-simple recipe," says Hafner. "We make these almonds fresh every day at the Gertrude Street Enoteca and they're a really delicious nibble to have with a drink."
- 250 ml (1 cup) olive oil
- 250 gm blanched skinless almonds
- 1Slowly bring olive oil and almonds to the boil in a saucepan over low-medium heat and stir occasionally until golden brown (6-8 minutes). Drain in a metal sieve and shake to remove excess oil. While still warm, toss almonds in a bowl with 2 tsp sea salt flakes and serve.
Drink Suggestion: Navazos de Bota Palo Cortado Sherry. Drink suggestion by James Broadway