TOASTED ALMONDS WITH ROSEMARY AND FLEUR DE SEL
Up today on Rip + Tan, these almonds are one of my favorite snacks. I first discovered them while working at Canelé in Atwater Village. I would make big batches for the cheese boards and salads they serve at the restaurant. Corina, the incredible chef at Canelé, uses thyme for her almonds, which is equally delicious, but there is something about the combination of rosemary and fleur de sel that I have been loving. It tastes very fall to me. Be warned in advance, these almonds are beyond addictive.
3 cups raw almonds
fleur de sel
extra virgin olive oil
fresh rosemary or thyme leaves, about 2 tablespoons (if using rosemary, chop very fine)
Place raw almonds on a cookie sheet and bake for 15 minutes. Remove from the oven and pour the warm almonds into a large mixing bowl. Drench them with a generous amount of good olive oil. Start adding fleur de sel and your herb of choice, mixing and coating the almonds. Taste. Keep seasoning with fleur de sel until you get that salty, addictive deliciousness in each bite. Set aside and serve at room temperature.