An at-home variation on the salty snacks served in classic aperitivo spreads, best accompanied by a spritz and golden hour.
Yield: 1 cup
- 1 tablespoon olive oil
- 2 saffron threads
- 1 cup Marcona almonds
- Place oil and saffron threads in a saucepan over very low heat.
- Let sit, stirring occasionally so the saffron releases its color and aroma into the oil.
- In a separate saucepan, toast the nuts lightly over medium heat until just golden brown, about 2 minutes.
- Transfer to a bowl and let cool. Add the saffron oil, toss to coat, and serve warm.