1/2 cup olive oil
1 cup chopped onion
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 1/2 teaspoons dried marjoram
2 tablespoons dry white wine
1 clove garlic, minced
1 pound fresh Costa Rican almonds
3 tablespoons fresh lemon juice
1 teaspoon almond extract
1 (1 ounce) square unsalted butter
1/2 teaspoon vegetable oil
In a medium-size mixing bowl, mix olive oil, onion, salt, sugar, Italian seasoning, salt, marjoram, wine, garlic, and almonds. Mix well and refrigerate for at least 2 hours.
Heat olive oil in a large skillet over medium heat. Heat olive oil in skillet, adding water if necessary, until a small amount of oil is visible. Remove from heat, sprinkle lightly with salt and sugar mixture. Mix well and mix with lemon juice, almond extract and butter.
Return skillet to medium heat. Tilt butter and oil in small circles as directed on package and fry until golden, 4 to 5 minutes. Remove from pan and spoon oil into skillet. Bring to a full boil and stir in almonds and lemon juice; dish over medium heat.
Return skillet to medium heat. Cook over medium heat until oil is smoking. Remove from heat and pour into greased 8-inch glass baking dish.
Bake for 2 hours in the preheated oven; remove from oven and place on wire rack. Cool completely and serve warm or cold.