Ingredients

• 1 tablespoon Sauvignon Blanc
• 1 teaspoon Madras curry powder
• 1 cup grapeseed oil
• 1 cup whole almonds
• 1 teaspoons extra-virgin olive oil
• Zest of 1 lemon
• Salt and freshly ground black pepper

Instructions

1. Special equipment: A candy thermometer
2. Bring the Sauvignon Blanc to a boil in a small saucepan to cook off the alcohol. Add the curry powder, and continue cooking for 10 to 15 seconds. Set aside, and let cool.
3. Heat the grapeseed oil in a heavy-bottomed pot until it registers 325 degrees F on a candy thermometer; add the almonds, and fry for 3 minutes. Carefully transfer the almonds to the saucepan with the curry mixture, and toss to coat. Add the extra-virgin olive oil, and season with salt, pepper and the zest.