In a large frying pan, heat the oil over medium-high heat for 2 minutes or until an almond dropped into the oil sizzles. Add 1/2 of the almonds to the pan, lower the heat, and saute, stirring often, until the color of light caramel, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Repeat with remaining almonds.
Place in a medium bowl and toss to coat with the salt and Essence. Serve warm or let cool and keep in an airtight container for up to 1 week.
Yield: 1 pound