Brined and Roasted Rosemary Chile Almonds

Sweet and spicy crispianity!

rosemary almonds

My addiction to nuts dates back a zillion years  to Sundays in Evreux, France.  I somehow got a job at age 12 playing the organ at the chapel at Evreux-Fauville Air Force Base.  Father Driscoll must have been desperate.  My mom would drop me off for the early mass, give me 50 cents so I could buy a snack at the base cafeteria, and then I’d play again at the 11am mass.  My snack of choice — EVERY Sunday — was a 15 cent bag of salted peanuts and a 15 cent coke.  I’d buy a 12 cent Archie and Veronica comic book and was in seventh heaven for the morning.

I still love salted peanuts — but have widened my horizons to just about any kind of tricked-out nut.

These almonds are my favorite.  I made them for my book club last weekend, and they disappeared quickly.    I love the chile de arbol which gives a gentle heat.  Easy to make and easier to eat!

Ingredients

  • 1/3 cup kosher salt
  • 8 sprigs rosemary, divided
  • 8 dried chiles de árbol, divided
  • 1 1/2 pounds almonds
  • 2 tablespoons plus 1/2 cup olive oil
  • Flaky sea salt (such as Maldon)

Preparation

Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.

Preheat oven to 375°F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.

Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 1/2 cup oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.

Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.

from Epicurious

Comments
One Response to “Brined and Roasted Rosemary Chile Almonds”
  1. Pat Messitt says:

    Father Driscoll! Wow, I remember him well. And your organ playing as well!

Leave A Comment