Skip to main content

Brined and Roasted Rosemary-Chile Almonds

2.7

(6)

Image may contain Plant Food Animal Seafood Lobster and Sea Life
Brined and Roasted Rosemary-Chile AlmondsPhoto by Ture Lillegraven

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

Recipe information

  • Yield

    12 servings

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)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

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

See Related Recipes and Cooking Tips

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This pasta starring summer corn achieves its savory, creamy sauce thanks to one special ingredient: buttermilk powder.
This fast stir-fry dish pairs minced pork and fragrant basil with hot Thai chiles and a crispy fried egg.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.
This frozen cocktail uses instant espresso for a strong flavor and unbeatable convenience.