brined-and-roasted-rosemary-chile-almonds-51252840.json

{
    "directions": [
        "Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups 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 375\u00b0F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles 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 1/2 cup 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."
    ],
    "ingredients": [
        "1/3 cup kosher salt",
        "8 sprigs rosemary, divided",
        "8 dried chiles de \u00e1rbol, divided",
        "1 1/2 pounds almonds",
        "2 tablespoons plus 1/2 cup olive oil",
        "Flaky sea salt (such as Maldon)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Roast",
        "Vegetarian",
        "High Fiber",
        "Almond"
    ],
    "title": "Brined and Roasted Rosemary-Chile Almonds",
    "url": "http://www.epicurious.com/recipes/food/views/brined-and-roasted-rosemary-chile-almonds-51252840"
}