Oven Roasted Dates and Almonds

Ainekset

Raw almonds

Medjool Dates

Extra-virgin olive oil

Flaky sea salt

Crushed red pepper flakes

Orange sprigs

Rosemary Spriggs

Crusty bread

Ohjeet

Set oven to 300°.

Combine raw almonds and torn dates in a skillet that just contains them. Add extra-virgin olive oil until the almonds want to float, shower with flaky sea salt and crushed red pepper flakes. Tuck wide strips of orange zest rosemary sprigs into the oil.

Slow roast, stirring once or twice, until the nuts are toasty, the dates caramelize, and the zest crisp, about an hour. Serve right in the skillet with a loaf of crusty bread for dipping.