Brined And Roasted Rosemary Chile Almonds Recipes

BRINED AND ROASTED ROSEMARY-CHILE ALMONDS

Brined and Roasted Rosemary-Chile Almonds image

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

Provided by Alison Roman

Yield 12 servings

Number Of Ingredients 6

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)

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.

ROASTED ALMONDS IN CHILE OIL

Roasted Almonds in Chile Oil image

Provided by Tyler Florence

Categories appetizer

Yield 1 1/4 cups

Number Of Ingredients 4

Ingredients

1/2 cup extra-virgin olive oil
1/2 pound raw whole almonds, with skin
1 fresh red chile, split
1/2 teaspoon salt

Steps:

Preheat the oven to 375 degrees F.
Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the chile and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.

CHILE-ROASTED ALMONDS

Chile-Roasted Almonds image

Provided by Bruce Aidells

Categories Roast Christmas Cocktail Party Vegetarian Low Cal High Fiber Oscars New Year's Eve Almond Poker/Game Night Low Cholesterol Vegan Christmas Eve Party Potluck Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 5

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

Steps:

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.

ROSEMARY ALMONDS

Rosemary Almonds image

I saw someone on FTV making these, and thought I'd try them. They made them with cashews - I used both blanched and unblanched almonds. These are really addictive. Don't substitute light brown sugar for the dark. Don't substitute dry rosemary for fresh.

Provided by P48422

Categories Fruit

Time 13m

Yield 1 1/2 pounds

Number Of Ingredients 7

Ingredients

1/2 lb whole unblanched almond (still in their brown skin)
3/4 lb whole blanched almond
2 tablespoons chopped fresh rosemary
1/4 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter

Steps:

Spread the almonds in a single layer on a baking sheet and toast at 350°F until they become fragrant and lightly toasted- about 8- 10 minutes.
Meanwhile, mix the remaining ingredients in a large bowl (big enough to hold all of the almonds).
When the almonds are toasted done, toss them immediately with the rosemary mixture (while they are still hot!).
Toss thoroughly.
Let cool, and toss again to break them up a bit (the sugar will cause them to stick together until they cool, then they will stay separate).
Store in an airtight container or serve slightly warm.
NOTE: You can substitute any kind of nut, or a mix of nuts. Just make sure the nuts are raw and unsalted. You need about 1 1/4 to 1 1/2 pounds of nuts in total.

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