Brined and Roasted Rosemary-Chile Almonds
Brined and Roasted Rosemary-Chile Almonds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt.
Add almonds and remove from heat; cover and let sit 24 hours.
Preheat oven to 375°F.
Drain almonds; discard rosemary and chiles.
Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil.
Toss to coat.
Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes.
Meanwhile, pick leaves from remaining 6 rosemary sprigs.
Heat remaining 1/2 cup oil in a small saucepan over medium.
Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds.
Using a slotted spoon, transfer to paper towels to drain.
Add fried rosemary to almonds, season with sea salt, and toss to combine.
Do ahead: Almonds can be roasted 3 days ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
