Chile-Roasted Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups
- coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons peanut oil or canola oil
- 1 1/2 teaspoons dried crushed red pepper
- 1 pound whole natural almonds with skin (about 3 cups)
- Carbohydrate 9 g(3%)
- Fat 26 g(40%)
- Fiber 5 g(19%)
- Protein 9 g(17%)
- Saturated Fat 2 g(12%)
- Sodium 206 mg(9%)
- Calories 285
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.
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.
