Brined and Roasted Rosemary-Chilli Almonds

Ingredients for Brined and Roasted Rosemary-Chilli Almonds

• 50g kosher salt

• 8 sprigs rosemary, divided

• 8 dried chillies de árbol, divided

• 675g almonds

• 2 tablespoons plus 120ml olive oil

• Flaky sea salt (such as Maldon)

How to make Brined and Roasted Rosemary-Chilli Almonds

Bring kosher salt, 2 rosemary sprigs, 4 chillies, and 950ml 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 191°C. Drain almonds; discard rosemary and chillies. Spread out almonds on a rimmed baking sheet; add remaining 4 chillies 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. Let cool.

Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 120ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.