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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
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According to Martha - These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese. These morsels are perfect for your next tapas party. Ingredients:
3 tablespoons extra virgin olive oil |
2 cups whole blanched almonds |
2 tablespoons fresh thyme leaves |
coarse salt & freshly ground black pepper, to taste |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Add almonds and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
3. Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.
4. Almonds can be stored in an airtight container at room temperature up to 2 weeks.
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