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Fried Herbed Almonds

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

Recipe information

  • Yield

    makes 2 cups

Ingredients

3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
Coarse salt and freshly ground pepper

Preparation

  1. Step 1

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

    Step 2

    Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsAlmondNutThymeHerbs & SpicesSnackDairy FreeGluten FreeVeganVegetarianMake AheadEasyQuickFryCookbooks
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