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Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
Tools You May Need
Reprinted from Barefoot Contessa Foolproof, Copyright 2012 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
Tools You May Need
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