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Brined and Roasted Rosemary-Chile Almonds

['1/3 cup kosher salt', '8 sprigs rosemary, divided', '8 dried chiles de árbol, divided', '1 1/2 pounds almonds', '2 tablespoons plus 1/2 cup olive oil', 'Flaky sea salt (such as Maldon)']

Bring kosher salt, 2 rosemary sprigs, 4 chiles, and 4 cups water to a boil in a medium saucepan, stirring to dissolve salt. Add almonds and remove from heat; cover and let sit 24 hours.
Preheat oven to 375°F. Drain almonds; discard rosemary and chiles. Spread out almonds on a rimmed baking sheet; add remaining 4 chiles and drizzle with 2 tablespoons oil. Toss to coat. Roast almonds, tossing occasionally, until dried out and completely toasted through and fragrant, 45-55 minutes. Let cool.
Meanwhile, pick leaves from remaining 6 rosemary sprigs. Heat remaining 1/2 cup oil in a small saucepan over medium. Working in batches, fry rosemary leaves until bright green and crisp, about 30 seconds. Using a slotted spoon, transfer to paper towels to drain. Add fried rosemary to almonds, season with sea salt, and toss to combine.
Do ahead: Almonds can be roasted 3 days ahead. Store airtight at room temperature.

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