Roasted Almonds In Chile Oil Food

BRINED AND ROASTED ROSEMARY-CHILE ALMONDS

Steps:

• 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.

OLIVE-OIL ROASTED ALMONDS

Steps:

• Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed baking sheet, and toast in oven until golden, about 15 minutes. Let the nuts cool completely, then transfer to a small bowl. Add oil and salt, and toss until almonds are well coated.

ROASTED ALMONDS

Steps:

• Preheat oven to 325°F.
• Toss all ingredients together in a large bowl.
• Line a baking sheet with parchment paper or foil.
• Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes).
• Let cool.

CHILE OIL

Steps:

• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve.

SIMPLE ROASTED ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
• Transfer the almonds to a heavy rimmed baking sheet.
• Add the oil and toss to coat evenly.
• Add the salt and toss again.
• Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
• Transfer to paper towels to cool completely, about 1 hour, before serving.
• Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
• Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
• Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

ROASTED ALMONDS WITH CORIANDER, CHILI & OLIVE OIL

Steps:

• Add the olive oil and almonds to a hot saute pan.
• Saute and kind of toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.
• Crumble in the chili and coriander to taste and add the sea salt.
• Toss over and serve hot on a large plate.

CINNAMON ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites and vanilla extract in a large bowl; add almonds and toss to coat. Stir brown sugar, white sugar, cinnamon, and salt into almonds until blended. Spread almond mixture into prepared baking dish.
• Bake in preheated oven, stirring every 15 minutes, until coating is dry, about 75 minutes.