Brined and Roasted Rosemary-Chile Almonds

By KDHarmon

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)

Details

Adapted from bonappetit.com

Preparation

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.


Preheat oven to 375°. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 Tbsp. 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 ½ 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.

Makes 12 servings.