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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 tablespoon fresh or dried thyme, leaves only |
2 teaspoons fleur de sel |
1/2 teaspoon piment d’espelette |
2 tablespoons extra-virgin olive oil |
8 ounces whole, unblanched almonds |
Directions:
1. 1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.
2. 2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.
3. 3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.
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