Roasted Almonds with Sea Salt and Thyme
- PREP 5min
- COOK 5min
- TOTAL 10min
Instead of roasting almonds in the oven, we prefer to toast them in a skillet on the stove. Fresh thyme and sea salt are classic, but you can use any fresh herb. To make these spicy, add a dried chile to the skillet or a pinch of crushed red pepper flakes.
You Will Need
1/2 pound whole almonds (about 1 1/2 cups)
1/4 cup extra-virgin olive oil
1 sprig fresh thyme
1 teaspoon fine sea salt
Directions
In a heavy medium skillet, combine the almonds, olive oil and thyme. Cook over medium-low heat, stirring constantly, until the almonds are fragrant and golden, about 5 minutes. Discard the thyme.
Using a slotted spoon, transfer the almonds to paper towels and pat dry. Add them to a bowl and toss with the sea salt. Serve warm or at room temperature.
Adam and Joanne's Tips
- This recipe also works with blanched almonds — or almonds with the outer skin removed. You can blanch almonds quite easily at home. Pour boiling water over the almonds and allow them to sit in the water for about 1 minute. Drain and rinse with cold water. Pat dry with a towel then slip the skins away and discard.
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