Fried Herbed Almonds
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
- Total Time:
- Yield: Makes 2 cups
Photography: John Kernick
Source: Martha Stewart Living, November 2006
- 3 tablespoons extra-virgin olive oil
- 2 cups whole blanched almonds
- 2 tablespoons fresh thyme, leaves
- Coarse salt and freshly ground pepper
Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.