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.
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
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.