A simple pan-toasted almond that is somehow tastier than anything you'll get by browning them in the oven. Delicious as a quick snack and perfect for topping salads, vegetables, or yogurt.
Servings2cups (16 two-tablespoon servings)
2teaspoonsextra-virgin olive oil
2cupssliced raw almonds
Heat the olive oil over medium high in a large cast iron or other heavy skillet, 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 get fragrant.
Use a spatula to stir the almonds around the pan. Sprinkle the salt over the nuts and stir again.
Continue to cook the almonds, stirring every 30 seconds or so, until they are nicely brown and have a deeply toasted flavor, about 5 minutes time in total.
Transfer to a baking sheet or piece of parchment paper until they've cooled to room temperature.