recipes barefoot contessa

Thyme-Roasted Marcona Almonds (Serves 6 to 8 )

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Quentin Bacon

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

Preheat the oven to 350 degrees.


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 under baked to burnt very quickly.


Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.