Brined and Roasted Rosemary-Chile Almonds

From the kitchen of Carly

Brined almonds gain serious depth from a 24-hour salt bath with rosemary and chiles, then roasted until golden and fragrant. Finish with warm chile oil and fresh rosemary for a snack that's nutty, herbaceous, and dangerously addictive.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/3 cup kosher salt
  • 18 sprigs rosemary, divided
  • 18 dried chiles de árbol, divided
  • 11 1/2 pounds almonds
  • 12 tablespoons plus 1/2 cup olive oil
  • 1Flaky sea salt (such as Maldon)

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.

  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.

  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.

  4. Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.