by lauren
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Photo by Sarah Shatz
1 pound
whole almonds, shelled
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4 tablespoons
olive oil
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1 tablespoon
kosher salt
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1 teaspoon
sugar
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Preheat oven to 350 degrees F. Toss the almonds in the olive oil, salt, and sugar until well coated. Bake for ten minutes. Serve warm or at room temperature.
Ask the hotline about this step!These are delicious...just wanted to add that they should be baked in a single layer on a baking sheet, and (if you're using almonds) you really do want them to be as dark as the ones in the photo--but it took mine closer to 20 minutes to get there.
I made these earlier today and I had some problems. The amount of oil seemed to be too much? After baking I scooped the almonds with a slotted spoon and let them drain on paper towels. But the salt and sugar never dissolved into the oil, so it remained in puddles of oil in the pan.
I think in the future I would use 3 T. maximum of oil, maybe even less, and maybe roast the nuts in the oil alone, then sprinkle with the salt and sugar while hot just out of the oven.
Another mistake was thinking that if I cooked them longer then the sugar would dissolve. I baked them for almost 18 minutes and I thought they were overdone (although my husband liked them dark roasted!) So I guess I am disagreeing with LHO about longer cook time.
I recommend to anyone trying this recipe for the first time to perhaps try a half batch to find your preferred level of roast/color?
I do like the hint of sugar . . .