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

Martha Stewart Living, November 2006

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Credit: John Kernick

Recipe Summary

prep:
5 mins
total:
15 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews (2)

217 Ratings
  • 5 star values: 34
  • 4 star values: 20
  • 3 star values: 93
  • 2 star values: 56
  • 1 star values: 14
Rating: Unrated
03/03/2013
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!!
Rating: Unrated
05/27/2009
I love to make new things, such as these. My family will love this as a snack.
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