We start the nuts in cold oil and bring them to a simmer. When the nuts just begin to brown, we remove them from the heat and allow them to carry over in the cooling pot. We strain off the oil when the nuts are just shy of foxy brown and toss them with lime pickle powder, a seasonal and now basically unobtainable wonder from the Cultured Pickle Shop. Alternatively, seasoning the warm nuts with another spice blend would also be delicious. The leftover almond-flavored oil is perfect for dressing vegetables, making sauces, or gently poaching meats and fish.
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