Recipe: Olive Oil and Sea Salt Slow-Roasted Almonds

Makes 1 pound, but can be scaled up indefinitely.

•1 pound blanched whole almonds, about 2 2/3 cups
    •1 teaspoon extra virgin olive oil
    •Fine sea salt

Preheat the oven to 300'. Scatter the almonds on a heavy sheet pan. Drizzle with the oil and toss to coat well.

Roast the almonds until they are honey-colored, 40 to 45 minutes, rearranging them occasionally with a spatula. Turn off the oven and leave the door open for 30 seconds to cool it down slightly. Close the door and let the almonds dry out until the oven is completely cool. Sprinkle with sea salt and toss to coat. Pack the almonds into tins, jars or wooden boxes.