½ Tbsp. olive oil
9 oz. shelled and peeled almonds
1 – 3 small dried red chilies
2 generous pinches of sea salt
To peel almonds, soak overnight, rinse thorough and peels should come off easily. Let almonds dry. Add the olive oil and almonds to a hot frying pan. Fry and toast the almonds until golden brown, shaking the pan regularly to colour them evenly and accentuate their nutty flavour. Crumble in the chili to taste and add the sea salt. Toss over and serve hot on a large plate.
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