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.

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Sally Schneider writes The Improvised Life, a lifestyle blog about improvising as a daily practice. Her cookbook The Improvisational Cook is now out in paperback. More

Sally Schneider is the founder of The Improvised Life, a lifestyle blog that inspires you to devise, invent, create, make it up as you go along, from design and cooking to cultivating the creative spirit. It's been called a "zeitgeist-perfect website." She is a regular contributor to public radio's The Splendid Table and the author of the best-selling cookbooks The Improvisational Cook and A New Way to Cook, which was recently named one of the best books of the decade by The Guardian. She has won numerous awards, including four James Beard awards, for her books and magazine writing.

Sally has worked as a journalist, editor, stylist, lecturer, restaurant chef, teacher, and small-space consultant, and once wrangled 600 live snails for the photographer Irving Penn. Her varied work has been the laboratory for the themes she writes and lectures about: improvising as an essential operating principle; cultivating resourcefulness and your inner artist; design, style, and food; and anything that is cost-effective, resourceful, and outside the box.

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