- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 6 to 8 servings
Ingredients
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
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.
