Kolo (Ethiopian Toasted Barley and Almond Snack)

Preheat a heavy-bottomed cast iron skillet over medium-high heat. Do not add oil.

Add the dry barley to the hot skillet. Toast, shaking the pan constantly, for about 5-7 minutes. You are looking for the grains to turn a deep golden brown and become fragrant and crunchy.

Add the almonds to the skillet during the last 2 minutes of toasting to lightly roast them alongside the barley.

Once the grains are popping slightly and smell nutty, remove from heat immediately to prevent burning.

Transfer to a small bowl and sprinkle with a pinch of fine sea salt while still warm.

Allow to cool completely; the crunch will intensify as they reach room temperature. Serve as a handheld snack, traditionally enjoyed with coffee.