I've found an excuse for spending more time with Tyler Florence. Ah, Tyler...he's a chef, he's oh, so handsome and he takes such a down to earth approach to food and cooking...so, imagine how happy I was to find a group devoted to making Tyler's recipes once a week. This group of food bloggers goes by the name
Tyler Florence Fridays. So, at least once a week I can spend some time with Tyler
and food! Since I started out a little late in the week, I picked a quick and easy recipe from
Eat This Book to start my journey. I'm a big fan of almonds and a big fan of chili's, so when I saw his
Toasted Almonds in Chile Oil, I knew I had to try them!
Tyler called for one red chili, but I didn't have any and I was in a hurry to make these, so I substituted a green one (jalapeno)...it didn't really provide the heat I thought it would, perhaps using more than one would have produced a hotter chili oil...next time.
Toasted Almonds in Chile Oil
from Eat This Book by Tyler Florence p.44
makes 1 1/4 c.
1/2 c. extra virgin olive oil
1 fresh hot red chili, split I used a green chili
1/2 lb. whole raw almonds, not skinned
1/2 tsp. kosher salt I used sea salt
Preheat oven to 375 degrees F. Heat oil in large ovenproof skillet over medium heat for a couple of minutes to get it nice and hot. Add the chili and cook for about 1 minute to let it infuse the oil with its flavor. Add the almonds and cook, stirring, to coat them completely with the chili oil about 2 minutes. Now 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 w/ paper towels and sprinkle with the salt while they're still hot.
So, as I said, I would have liked them with a little more heat! I may try a flavored sea salt next time, as well....maybe a habanero salt...oh yum! Can't wait til next Friday and my next date with Tyler.
Mmmm.. we love almonds! Sounds great with chili oil and I like your idea of habanero - that should definitely increase the spice!
toasted almonds are so good, those look awesome!
These sound terrific with the chili oil. I am so glad you joined the group.. more Tyler to read about:)
Your chili almonds look really good. I wonder how they'd taste with some Mexican chocolate sprinkled on top? :)
Toasted almonds are insanely good, and yet so simple to prepare! I just posted a roasted almond recipe with flavored salt myself.
-Janna
I have been wanting to try making spiced nuts of different kinds. They do look tasty.
And I do find I often have to up the heat of published recipes - I think that the average home cook is not as into as big flavour as you and I! (How else can we explain the popularity of all those restaurants?)
Thanks for joining us on Tyler Florence Fridays!
Welcome to our little group! So glad to have you, and I am looking forward to seeing what you cook up!
Those look really good. I like the deep, shiny color. It makes them look full of flavor. Thanks for you comment on the Global Food Crisis thread - we made it to 127 comments!
I love to eating almonds. and I don't Know how the the taste it will be when toasted. I am sure to try that out.
Cheers!
Sounds pretty quick and tasty--maybe toss in some ground cayenne in a pinch? Or maybe ground chipotle, for a nice, smoky undertone. Mmmmm....roasted nuts!
I've got this recipe on my TFF list to try. I was thinking I might put the chili almonds in a big salad sometime this summer.
Hehe Welcome to the group.
Wow, almonds and Tyler - a combination you can't beat. Almonds are good for you too. I've got to try this recipe. Thanks,
Sam
toasted almonds... yum. welcome to the group! :)
Nice to see you at TFF. Welcome to the group! I love almonds, especially the spiced ones and this looks like a nice simple recipe (upping the chili of course!)