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Skillet-Toasted Almonds

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This addictive, lightly spiced snack is best when the nuts are freshly toasted.

  1. 1/2 pound whole blanched almonds (about 1 1/2 cups)
  2. 1/4 cup extra-virgin olive oil
  3. 1 small dried red chile
  4. 1 teaspoon fine sea salt
  1. 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.