Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.
Ingredients
12 servings
步骤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.
步骤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
做ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.
How would you rate Brined and Roasted Rosemary-Chile Almonds?
Leave a Review
Reviews (6)
Back to TopNot sure what other people's problems were with crisping up the almonds. I made the recipe as written, and they were awesome. The chile flavor is definitely very subtle. I would probably use double chiles next time, but the rosemary, salty flavor was awesome. I stirred mine every 15 minutes and left them in the oven for 50 minutes total.
pbivona
Boulder, CO
8/28/2016
Didn't have 24 hours to wait so I boiled the almonds for 10 minutes in the rosemary chili pod brine. I then threw them into the smoker for an hour at 350F. Turned out great although the rosemary/chili taste is very subtle. Maybe next time I'll use some cayenne.
rlboria
Sunnyvale Texas
5/28/2016
"Soggy", is what my daughter said. Husband & I agree, each almond is moist with a nice salt level and barely there heat from the chiles. The rosemary oil is nice but no one will eat them. We like our almonds crisp. We don't like a moist almond. Perhaps this is a good recipe if you like the texture of soaked almonds.
corayvette
Tucson, AZ
1/25/2016
The almonds definitely had a delightful rosemary flavor but the chile note did not come through. My bigger regret, however, was that the almonds never fully crisped up in the oven. I even tried baking them for longer at a lower temperature but alas, they never crisped.
commenterri
9/20/2015
Sadly, these had no rosemary or chili flavor. I'm not sure brining really works for nuts. I'm going to try and develop a recipe with ground fresh rosemary, chili powder and egg whites, riffing on the fire and spice nuts (this site, excellent).
Anonymous
Pittsburgh
12/6/2014
DO NOT roast the almonds at 375 for 45 minutes - I just did this and my almonds are now burned and ruined. I don't know if it's a typo - maybe they meant 325 or even 275. I'm so disappointed as one of my appetizers for tonight is now useless. I may try again with a lower temp.
jocelynhsu
Vienna, VA
11/29/2014
See Related Recipes and Cooking Tips
-
101 Ways to Cook With Almonds
They make great cakes. They make tasty bar snacks. They make perfect sense. -
15 Dinners That Are Worth the Wait
From brines to marinades, sometimes the best way to eat dinner is when you overnight it. -
Edible Gifts Are the Best Gifts
Sweet and salty treats that anyone would love to receive. -
An Al Fresco Dinner Party for June
Host an Italian-inspired dinner party in your backyard with this menu plan. -
Some Like It Hot
Turn up the intensity and the flavor with these 8 mouth invigorating recipes
