I don’t remember when I had my first taste of toasted almonds mixed with plump golden raisins and coated with olive oil and crunchy salt, but I know it accompanied a glass of Amontillado.   They were beautiful together, as so few things really are.  The savory crunch of the roasted almonds and the sweet chewiness of the raisins were the perfect foil for the oaky fruitiness of the sherry.  Alone each was delicious, but together they were a force.

I’ve been making it for years to enjoy and give to friends.  My Christmas wouldn’t be complete without it.  Well, that and a glass or two of Scotch and Drambuie and some roast beef.

The mix is savory, salty, sweet and crunchy perfection.  Try it with a glass of Amontillado or your favorite sherry, or if you have some good Tuscan Vin Santo or Sicilian Marsala you won’t go wrong.  I make large batches as it keeps well and makes a great homemade gift.  Happy Holidays!

2 cups whole, raw almonds

2 cups golden raisins

2 teaspoon Maldon or Cyprus flake salt (or fleur de sel)

1 tbsp great olive oil

Blanch the almonds: bring 4cups of water to a boil, add the almonds and stir; after 30 seconds drain the almonds and pop the skins off by squeezing the base, shooting the almond out through the tip.  Place in a single layer on a sheet pan and roast at 350 until golden brown.  Meanwhile, put the raisins in a large bowl.  When the almonds are done, add them to the raisins and add the salt and olive oil, stirring well to coat.  Cool the mixture and keep it in an airtight container.