Wednesday, December 10, 2008

Toasted Almonds in Chile Oil

Roasted Almonds


When trying to decide what Tyler Florence recipe to make this week for Tyler Florence Fridays, I had to consider two things. One, I already had a lot to do this week and two, I have a cold. Yeah, I spend 90% of the school year with some sort of sickness, so this is nothing new. It's all up in my head, which is pounding and producing more yucky stuff then I would have ever thought possible. I mean really, where does all that stuff come from?? It's like my sinuses have become a faucet that doesn't know how to shut off. Oh, sorry, I just realized that this post is about Tyler, not my mucus production.

So, anyway, I wanted something easy. Toasted Almonds in Chile Oil sounded perfect, I found it inEat This Book: Cooking with Global Fresh Flavors These almonds were really good, but they weren't very spicy at all. I'm not sure if my pepper wasn't all that hot, or if it didn't infuse enough. I'm going to try it again with some hot pepper flakes in addition to the pepper and maybe let it infuse a little longer. But at the end, you're left when some olive oil that has been flavored with almonds and chile peppers, which sounded too good to waste. So, after I scooped out the almonds, I poured the oil in a jar and stored it in my fridge. Tonight I'm using it to brush on some fish before roasting it, and toss some green beans in it before roasting them. It sounds good, but I'll let you know how it goes!

Toasted Almonds in Chile Oil
Makes 1 1/4 cup

1/2 cup extra virgin olive oil
1 fresh hot red chile, split
1/2 pound whole raw almonds, not skinned
1/2 teaspoon kosher salt

Preheat the oven to 375.

Heat the oil in a large ovenproof skillet (cast iron is perfect) over medium heat for a couple of minutes to get it nice and hot. Add the chile and cook for about 1 minute to let it infuse the oil with it's flavor. Add the almonds and cook, stirring to coat them completely with the chile oil, about 2 minutes. Not put the whole pan in the oven and roast for 15 minutes or until the nuts are toasty and fragrant. Remove to a plate lined with paper towels and sprinkle with the salt while they're still hot.

12 comments:

Terri and Bob said...

Sounds like a good gift for those who like things spicy. Thank you!

Katherine Aucoin said...

This looks and sounds really good. I like the combination of the chile oil and almonds.

noble pig said...

Love the whole chile oil thing!

Pam said...

What a great snack with a kick. Nicely done.

Pearl said...

mm that sounds great - spicy and salty.

[eatingclub] vancouver || js said...

I love the chile oil!

Lisa said...

This sound delicious!

I saw your site at the "blog of note" page.

I enjoyed my visit and Thnaks for the recipe!

Natashya said...

That's the great thing about picking out your own TFF recipes - you can give yourself a break and still participate!
I love toasted almonds and chili oil sounds like a great accompaniment.
I agree that many mainstream chefs seem to dull down the flavours for the masses. I am all for kicking it up! - my apologies to Emeril.
I had the same experience with a Giada recipe I just did - great recipe but could use some oomph.

Antoinette said...

Um, yes, please! I will have to try those next week for sure.

Rachel Cotterill said...

Mmm, these look gorgeous, just the thing for a winter snack! I reckon maybe stirring some extra chilli flakes in at the roasting stage for extra kick... will see if I have time to have a go this weekend :)

Kathy said...

Yum, it sounds very tasty. I think spicier is better too. I think I'll also try the red pepper flakes.

Debinhawaii said...

They look beautiful. I did his tuna with an orange chile oil a couple weeks ago and found the chile oil not that spicy too. I did use the extra oil on roasted vegetables and It was great. Thanks for fitting TFF in your busy week!