Chile-Roasted Almonds
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
57
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat oil in heavy large skillet over medium heat
2
Add crushed red pepper and black pepper and stir to distribute evenly in skillet
3
Add almonds and stir to coat with oil-pepper mixture
4
Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes
5
Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt
6
Cool completely
7
DO AHEAD: Chile-roasted nuts can be made 2 days ahead
8
Store in airtight container at room temperature
9
Heat oil in heavy large skillet over medium heat
10
Add crushed red pepper and black pepper and stir to distribute evenly in skillet
11
Add almonds and stir to coat with oil-pepper mixture
12
Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes
13
Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt
14
Cool completely
15
DO AHEAD: Chile-roasted nuts can be made 2 days ahead
16
Store in airtight container at room temperature