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Lemon-Thyme Almonds


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Photography: Kate Mathis

Source: Martha Stewart Living, February 2013


  • 1 tablespoon unsalted butter
  • 1 1/2 cups almonds
  • 1/4 teaspoon coarse salt
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons chopped fresh thyme
  • Thinly sliced peel of 1/2 lemon


  1. Melt butter in a large skillet over medium heat. Add garlic, thyme, and lemon peel. Cook, stirring, 15 seconds. Add almonds and salt. Cook, stirring, until glossy and fragrant, about 4 minutes; let them cool to room temperature.

Cook's Notes

Store at room temperature in an airtight container for up to a week (if they last that long).

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