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Chile-Roasted Almonds
Nb persons: 0
Yield: Makes about 3 cups
Preparation time:
Total time:
Source: Bon Appetit Dec. 2008
| 3 Tb. | peanut oil or canola oil |
| 1 1/2 tsp. | dried crushed red pepper |
| 1 tsp. | freshly ground black pepper |
| 1 lb. | whole natural almonds with skin, (about 3 cups) |
| coarse kosher salt |
Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely.
Do Ahead: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.
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