hese warm, spicy roasted almonds are one of those little snacks that disappear the moment they hit the table. Toasted in olive oil, then tumbled with crushed coriander seeds, dried red chiles, and sea salt, they offer a fragrant, savory crunch that pairs beautifully with cocktails, cheese boards, or a cozy fireside nibble. Quick, rustic, and deeply flavorful — exactly the kind of recipe you’ll come back to all winter long.
INGREDIENTS:
1/2 tablespoon olive oil
1 1/2 cups blanched almonds
1 teaspoon coriander seeds, lightly crushed
1 to 3 small dried red chili peppers, crumbled (to taste)
2 generous pinches of sea salt
METHOD:
Heat a medium sauté pan over medium heat. Add olive oil and almonds, then cook, shaking the pan frequently, until the almonds turn golden brown and fragrant. Crumble in the coriander seeds and dried chiles. Add sea salt and toss well to coat the almonds evenly with spices.
Transfer to a warm plate and serve immediately.
SERVING SUGGESTIONS:
- Serve as a bar snack with sparkling wine, hard cider, or a citrusy IPA.
- Add to a grazing board with manchego, dried apricots, and olives.
- Toss through a winter salad for spicy crunch.
- Package in small jars for edible holiday gifts.
YIELD: 1 1/2 cups.
SOURCE: Recipe created by Jamie Oliver
