2 cups (11 oz/345 g)
no better match for a bottle of California Chardonnay than these nutty
slow-roasted almonds. Baking them slowly drives off moisture and makes them
particularly crisp. I buy unskinned almonds because I believe they are fresher,
but you can use blanched almonds and omit Step 2.
cups (11 oz/345 g) whole unskinned almonds
1 tablespoon extra-virgin olive oil
1 teaspoon sea salt
Preheat the oven to 325 degrees F (165 degrees C.).
Bring a saucepan three-fourths full of water to a boil over high heat. Add the
almonds and boil for 30 seconds. Drain, then immediately wrap the almonds in a
kitchen towel and rub them in the towel to loosen the skins. Pinch the almonds
from the skins; the almonds should slip out easily.
Transfer the almonds to a heavy rimmed baking sheet. Add the oil and toss to
coat evenly. Add the salt and toss again.
Place in the oven and toast, stirring the almonds once or twice so they brown
evenly, until golden brown and fragrant, about 30 minutes. Transfer to paper
towels to cool completely, about 1 hour, before serving.