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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Eat Like a Local
Thyme-Roasted Marcona Almonds
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 29 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 136 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 29 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 12 g
- Cholesterol
- 0 mg
- Sodium
- 136 mg
Ingredients
Directions
- Preheat the oven to 350 degrees.
- 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.
