The perfect snack food—sweet and spicy and crunchy and totally satisfying. The nuts can be made two days ahead; store airtight at room temperature.
Recipe information
Yield
makes 2 cups
Ingredients
2 tablespoons Chili-Infused Oil (opposite)
1 tablespoon sugar
1 teaspoon kosher salt
2 cups blanched whole almonds
Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
