Easy to make but a luxurious and unexpected bar snack, that's these saffron almonds.
- Total Time:
- Servings: 12
Photography: Meredith Jenks
Source: Martha Stewart Living, December 2016
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon saffron threads
- 1 1/2 cups blanched almonds
- Kosher salt
Heat oil and saffron in a small skillet over medium. When oil shimmers, add almonds and cook, stirring frequently, until golden brown, 5 to 7 minutes. Transfer to a bowl; season with salt. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.