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Categories:Viewed: 61 - Published at: 4 years ago
Ingredients
- 1 cup whole blanched marcona almonds
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1/4 - 1/2 teaspoon fine sea salt
Method
- Preheat oven to 350°F.
- Spread almonds on a baking sheet and bake for about 8 minutes, stirring once or twice until just beginning to color.
- Transfer to a plate and let cool 10 minute.
- Line a plate with paper towels and set aside.
- Heat the olive oil over medium heat and fry the almonds for 2-3 minute.
- Remove with a slotted spoon and place on paper towel covered plate to drain and cool.
- Put the nuts in a bowl and add the thyme leaves and salt. Toss,.
- They keep up to 3 days if covered.