Brined and Roasted Rosemary-Chile Almonds
Savory and spicy almonds that are first brined then roasted with aromatic rosemary and chile de árbol, finished with crispy fried rosemary leaves and flaky sea salt. Perfect for snacking or entertaining.
Ingredients
- •⅓ cup kosher salt
- •8 sprigs rosemary
- •8 whole dried chiles de árbol
- •1½ pounds almonds
- •10 tablespoons olive oil
- •1 tablespoon flaky sea salt
Cooking Instructions
- 1.
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.
1440 min
- 2.
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.
55 min
- 3.
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.
15 min
- 4.
Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.
