Thyme-Roasted Marcona Almonds
Serves 6 to 8
|
Level:
Beginner
- 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 underbaked to burnt very quickly.
Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
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