Buttered Raisin & Almond Topping (Rice Pilaf)

A topping forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Rice Pilaf With Raisins and Almonds, where it is originally used.

Ingredients

• 5-6 tablespoons (75-90 ml) butter
• ½ cup (120 ml) coarsely chopped almonds
• ½ cup (120 ml) coarsely chopped golden or black raisins

Method

1. Meanwhile, in a sauté pan over medium heat, melt the remaining 1 or 2 tablespoons (30 ml) butter.
2. Add the almonds and stir often until golden, about 5 minutes.
3. Add the raisins and stir until they puff, about 2 minutes.
4. Remove from the heat.