Recipe information
Yield
Makes 8 ounces
Ingredients
1
tablespoon fresh or dried thyme, leaves only
2
teaspoons fleur de sel
1
/2 teaspoon piment d’Espelette
2
tablespoons extra-virgin olive oil
8
ounces whole, unblanched almonds
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Preparation
Step 1
1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.
Step 2
2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.
Step 3
3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.