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