Olive-Oil Roasted Almonds
Martha Stewart Living
- 2 cups whole blanched almonds (about 12 ounces)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse sea salt
- Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed baking sheet, and toast in oven until golden, about 15 minutes. Let the nuts cool completely, then transfer to a small bowl. Add oil and salt, and toss until almonds are well coated. Store almond mixture in an airtight container at room temperature until ready to serve, up to two days.
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