Roasted Dates With Pancetta Almonds And Chile Recipes

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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

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

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.

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