Rich and crunchy, these almonds are prepared like Spains Marcona variety: cooked in oil and generously salted.
Recipe information
Yield
Makes about 3 cups
Ingredients
3 tablespoons peanut oil or canola oil
1 1/2 teaspoons dried crushed red pepper
1 teaspoon freshly ground black pepper
1 pound whole natural almonds with skin (about 3 cups)
Coarse kosher salt
Preparation
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.
