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Fried Herbed Almonds


These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.

  • Prep:
  • 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


  1. Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

  2. 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.

Reviews Add a comment

  • Maggie Regan
    3 MAR, 2013
    This recipe came out great! I made it for my sorority's formal tea and I think they taste great. I couldn't find blanched almonds at the store though so I use normal, raw almonds. I just made three pounds so I certainly hope they like them!!
  • JMarsden
    27 MAY, 2009
    I love to make new things, such as these. My family will love this as a snack.