I had lemon almonds for the first time on accident this year at school. I honestly thought they were marinated in balsamic vinegar, but I loved them anyways. They’re super overpriced at school, and it’s also about 300 miles to get them now that I’m home, so I figured I’d try to recreate them on my own.
BEST FOR- a quick and easy snack when you’re over normal tasting almonds or can’t eat a handful of normal almonds without a bigger handful of chocolate chips (not saying I have a tendency to do with that or anything).
MUSICAL PAIRING- “Young Folks” by Peter Bjorn and John
- 1 + ¼ cups of almonds
- ¾ cup fresh squeezed lemon juice
- 1 tbs. olive oil
- 1 tsp. salt
- Pour the lemon juice into a decent sized bowl, then add the almonds. Let soak for 30 minutes. In this time, preheat the oven to 350°.
- Remove almonds with a slotted spoon. Place on baking sheet. Bake for 15 minutes. Save ¼ cup of the lemon juice.
- Remove almonds from baking sheet and place in another bowl. Toss in the olive oil and set aside lemon juice. Then, place back on baking sheet. Salt, and put back in oven for 10 additional minutes.
- These almonds aren’t the crunchiest, so if you like your almonds super crunchy, drizzle with olive oil when you initially place them on the baking sheet (step 2) and then instead of adding the tablespoon of olive oil later (step 3) simply drizzle a bit more again when you put them back in the oven.
- I used Meyer lemons for the fresh squeezed juice, which made the almonds less tart. For super tart lemon almonds (which are equally delicious) use normal lemons.
- It helps to let them sit for a day in a tupperware to soak in before eating!