To fry blanched almonds, heat enough vegetable oil to cover the almonds in a frying pan or pot. Do this slowly over medium-low to medium heat.
Test the oil by dropping in an almond. If tiny bubbles rise around the almond within a few seconds, the oil is ready. If the oil boils and splatters immediately, it's too hot.
Add the almonds to the oil, in batches if necessary, making sure that they're all fully submerged. Fry the almonds, stirring constantly, until golden brown. Small batches should take at least several minutes, but larger batches might take 7 minutes or longer.
As soon as the almonds are colored, transfer them to a tray lined with paper towels to drain and cool. Fried almonds will continue to darken a bit after frying, so be careful not to burn them while they're in the oil.
Fried almonds are used in such Moroccan dishes as: