Recipe courtesy of Tyler Florence
Roasted Almonds in Chile Oil
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- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 28 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 110 mg
- Level: Easy
- Yield: 1 1/4 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 28 g
- Saturated Fat
- 3 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 4 g
- Sugar
- 2 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 110 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get it nice and hot. Add the chile and allow it to infuse into the oil for 1 minute. Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil. Put the pan (and almonds) in the oven and roast for 15 minutes until the nuts are toasty and fragrant. Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.
