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Ingredients
- 3 cups (about 400 grams) almonds
- 2 teaspoons extra virgin olive oil
- Salt to taste
- 1/4 to 1/2 teaspoon cayenne, or to taste
- 1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)
Method
- Preheat the oven to 350 degrees.
- Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet.
- Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes.
- Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes.
- Remove from the heat and allow to cool.
- Toss with the thyme.
