1/2 c. extra virgin olive oil
1 fresh hot red chili, split I used a green chili
1/2 lb. whole raw almonds, not skinned
1/2 tsp. kosher salt I used sea salt
Preheat oven to 375 degrees F. Heat oil in large ovenproof skillet over medium heat for a couple of minutes to get it nice and hot. Add the chili and cook for about 1 minute to let it infuse the oil with its flavor. Add the almonds and cook, stirring, to coat them completely with the chili oil about 2 minutes. Now put the whole pan in the oven and roast for 15 minutes, or until the nuts are toasty and fragrant. Remove to a plate lined w/ paper towels and sprinkle with the salt while they're still hot.So, as I said, I would have liked them with a little more heat! I may try a flavored sea salt next time, as well....maybe a habanero salt...oh yum! Can't wait til next Friday and my next date with Tyler.