Divide the blanched almonds into two portions. You'll be frying only half of the almonds for the briouat recipe.
When you're ready to fry, heat about 1/4" of vegetable oil in a deep skillet over medium heat. Fry half of the blanched almonds in batches, stirring constantly, until light to medium golden brown. Each batch should take 5 minutes or longer, providing the oil isn't too hot. Don't allow the almonds to get any darker, as they'll continue to color once removed from the oil. Transfer the almonds to a strainer or tray lined with paper towels and leave to cool.
