Thyme Roasted Marcona Almonds Recipes

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THYME-ROASTED MARCONA ALMONDS



Thyme-Roasted Marcona Almonds image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 5

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

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



Thyme-Toasted Almonds image

Provided by Patricia Wells

Categories     Herb     Nut     Bake     Cocktail Party     Quick & Easy     Almond     Healthy     Thyme

Yield Makes 8 ounces

Number Of Ingredients 5

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

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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