- 1/2 pound whole blanched almonds (about 1 1/2 cups)
- 1/4 cup extra-virgin olive oil
- 1 small dried red chile
- 1 teaspoon fine sea salt
- In a heavy medium skillet, combine the almonds, olive oil and chile. Cook over moderately low heat, stirring constantly, until the almonds are golden, about 5 minutes. Discard the chile. Using a slotted spoon, transfer the almonds to paper towels and pat dry, then put them in a bowl and toss with the salt. Serve warm or at room temperature.