Toasted Almonds...Tyler style

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.