Roasted Almonds with Coriander, Chili and Olive Oil


1/2 tablespoon olive oil
1 1/2 cups blanched almonds
1 teaspoon coriander seeds, crushed
1 to 3 small dried red chili peppers
2 generous pinches of sea salt


Add the olive oil and almonds to a hot saute pan. Saute and toast the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.

Crumble in the coriander and chili to taste, and add the sea salt. Toss the nuts and spices again and serve hot on a large plate.

YIELD: 1 1/2 cups.

SOURCE: Recipe created by Jamie Oliver

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