Skillet-Toasted Almonds

• 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

1. In a heavy medium skillet, combine the almonds, olive oil and chile.
2. Cook over moderately low heat, stirring constantly, until the almonds are golden, about 5 minutes.
3. Discard the chile.
4. Using a slotted spoon, transfer the almonds to paper towels and pat dry, then put them in a bowl and toss with the salt.
5. Serve warm or at room temperature.

blanched almonds, extravirgin olive oil, red chile, salt

Taken from www.foodandwine.com/recipes/skillet-toasted-almonds (may not work)