Pan Roasted Almonds
These pan roasted almonds taste amazing and add depth and crunch to many dishes. Snack on them when they are warm out of the pan or store them in a jar in the fridge to top your favorite dishes.
Servings 2 cups
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 cups/220 grams sliced almonds (untoasted)
- 1/4 teaspoon Kosher sea salt
Instructions
- Heat a large cast-iron or heavy skillet over medium-high heat.
- Add olive oil and heat for 30 seconds, tilting the pan so the oil coats the bottom.
- Add the almonds and spread along the bottom. Leave for 1 to 2 minutes until they start to brown and become fragrant.
- Use a spatula to stir the almonds around the pan. Sprinkle the salt over the nuts and stir again.
- 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.
- Transfer to a piece of parchment paper until they've cooled to room temperature.
- Store in a jar with a lid in the refrigerator.
Notes
- Prep time is approximate.
- Roasted almonds will keep up to a year in an airtight container in the refrigerator or freezer.