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Heat a large cast-iron or heavy skillet over medium-high heat.
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Add olive oil and heat for 30 seconds, tilting the pan so the oil coats the bottom.
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Add the almonds and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
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Use a spatula to stir the almonds around the pan. Sprinkle the salt over the nuts and stir again.
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Continue cooking the almonds, stirring every 15 seconds or so, until they are nicely brown and have a deeply toasted flavor, about 5 minutes time in total.
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Transfer to a piece of parchment paper until they've cooled to room temperature.
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Store in a jar with a lid in the refrigerator.