Roasted Almonds with Herbs

1. 1

   Preheat the oven to 375F.

2. 2

   Measure into a bowl: 1 1/2 teaspoons hot water, 1/2 teaspoon salt.

3. 3

   Stir to dissolve the salt.

4. 4

   Add and toss together: 1 1/2 cups almonds, 3 thyme sprigs, leaves only, 1 winter savory sprig, leaves only.

5. 5

   Pour into a cast-iron skillet or baking dish large enough to hold the almonds in mostly a single layer.

6. 6

   Roast for 15 to 20 minutes, stirring every 5 minutes or so, until the insides are golden brown.

7. 7

   (Cut one open to see.)

8. 8

   Once nuts start to brown they can burn very quickly.

9. 9

   Watch out!

10. 10

    Remove from the oven and pour into a mixing bowl.

11. 11

    While still warm, toss with: 2 teaspoons olive oil.

12. 12

    Taste and add more salt if needed.

13. 13

    Try different herbs: marjoram leaves, and chopped sage leaves, for example.

14. 14

    Try different nuts: walnuts, hazelnuts, and pecans are good this way.

15. 15

    Roast the nuts dry without the salted water.

16. 16

    Oil and salt them after roasting.

* Per serving · 4 servings · Values may vary.

No additional tips available.