Ingredients
2 tablespoons extra-virgin olive oil
1/4 teaspoon saffron threads
1 1/2 cups blanched almonds
Kosher salt
Preparation
Heat oil and saffron in a small skillet over medium. When oil shimmers, add almonds and cook, stirring frequently, until golden brown, 5 to 7 minutes. Transfer to a bowl; season with salt. Let cool completely. Serve immediately, or store in an airtight container at room temperature up to 1 week.
