Thyme Roasted Marcona Almonds Recipes
THYME-ROASTED MARCONA ALMONDS
Provided by Ina Garten
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.
- Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)
THYME-TOASTED ALMONDS
Provided by Patricia Wells
Categories Herb Nut Bake Cocktail Party Quick & Easy Almond Healthy Thyme
Yield Makes 8 ounces
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.
- 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. 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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