- 1/2 cup olive oil
- 3 cups skin-on almonds
- Coarse sea salt (such as Maldon)
- Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD: Can be made 1 day ahead. Store cooled nuts airtight at room temperature.