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Thyme-Roasted Marcona Almonds

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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1 pound roasted, salted Marcona almonds

2 teaspoons good olive oil

2 tablespoons minced fresh thyme leaves

1 teaspoon kosher salt

1 teaspoon fleur de sel


  1. Preheat the oven to 350 degrees. 
  2. 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.