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Toasted Almonds with Sea Salt
Makes 2 cups (11 oz/345 g)
There's no better match for a bottle of California Chardonnay than these nutty slow-roasted almonds. Baking them slowly drives off moisture and makes them particularly crisp. 2 cups (11 oz/345 g) whole blanched almonds 1. Preheat the oven to 325 degrees F (165 degrees C.). 2. Transfer the almonds to a heavy rimmed baking sheet. Add the oil and toss to coat evenly. Add the salt and toss again. 3. Place in the oven and toast, stirring the almonds once or twice so they brown evenly, until golden brown and fragrant, about 30 minutes. Transfer to paper towels to cool completely, about 1 hour, before serving.
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
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