Fuzzy green almonds look a little bit like edamame pods crossed with an unripe peach, with the small, soft nut hidden in the center. Seeing as they're in season for a hot second in spring, the time to eat them is now—though you don't typically eat them raw. When cooked, green almonds have a pleasant acidity similar to olives. We poach them in olive oil flavored with orange, thyme and chile for a spin on a classic hors d'oeuvre.
You can find green almonds at almost any farmers' market or specialty produce store, but they will be gone soon, so cook them while they last.
Olive Oil-Poached Green Almonds
Recipe from the Tasting Table Test Kitchen
Yield: 6 to 8 servings
Prep Time: 5 minutes, plus cooling time
Cook Time: 30 minutes
Total Time: 35 minutes, plus cooling time
1 pound green almonds, washed and trimmed
5 cups olive oil
¼ cup orange juice
4 thyme sprigs
2 garlic cloves, smashed
1 orange, zest peeled and thinly sliced
1 dried Calabrian chile pepper
Kosher salt, to taste
1. In a medium saucepan, add all the ingredients over medium heat. Bring to a light simmer, then cook until the almonds are tender, 30 minutes. Remove from the heat and allow the almonds to cool completely in the oil.
2. Once cooled, use a slotted spoon to transfer the green almonds to a serving bowl, then season again with salt. Serve with toothpicks as an hors d'oeuvre.