Almonds with Thyme and Sea Salt

1. 1

   Add olive oil to a large saute pan over medium-low heat.

2. 2

   Add the almonds and cook, stirring occasionally to prevent burning, until fragrant and slightly toasted, about 8-10 minutes.

3. 3

   Remove from the heat and stir in the thyme leaves and a generous sprinkle of coarse sea salt.

4. 4

   Spread out the almonds on a baking sheet to cool completely.

5. 5

   Almonds can be stored in an airtight container for 2-3 weeks.

6. 6

   Note: If you prefer, before cooking in the oil, you may remove the outer skin of the almonds by blanching them: Pour boiling water over the almonds and allow them to sit in the water for no more than 1 minute.

7. 7

   Drain the almonds, rinse with cold water and pat dry with a towel.

8. 8

   Now, the skins should easily slip off the almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.