- 1/2 tablespoon olive oil
- 1 1/2 cups blanched California Almonds
- 1 teaspoon coriander seeds, crushed
- 1 dried red chile pepper
- 2 pinches of sea salt
- Add the olive oil and almonds to a hot saute pan. Saute the almonds until golden brown, shaking the pan regularly to color them evenly and accentuate their nutty flavor.
- Crumble in the coriander and chili to taste, and add the sea salt. Toss over and serve hot on a large plate.