Makes 8 servings. Difficulty
1/2 pound whole blanched almonds 1/4 cup extra-virgin olive oil 2 small dried red chiles 1 teaspoon kosher salt
In a heavy medium skillet, combine almonds, olive oil and chiles. Cook over medium-low heat, stirring constantly, until almonds are golden, about 5 minutes. Discard chiles. Transfer almonds to paper towels and pat dry.
Place nuts in a bowl and toss with salt. Serve warm or at room temperature.