Original Recipe

Event: Tapas with Rhonda & Robin

Fried Herbed Almonds

Fried Herbed Almonds

These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.
Prep Time 5 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer
Servings 2 cups


  • 3 tbsp olive oil
  • cups whole blanched almonds
  • 2 tbsp thyme fresh, leaves
  • coarse salt
  • pepper freshly ground


  • Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
  • Stir in thyme leaves. Remove from heat. Season with salt and pepper.
  • Spread out on a rimmed baking sheet, and let cool completely.
  • Almonds can be stored in an airtight container at room temperature up to 2 weeks.


Angie followed recipe as is at our Tapas with Rhonda & Robin cooking meeting. The almonds were even better the next day.

1 Comment

  1. Kim Jones on February 20, 2014 at 1:04 pm

    I made these during a mini vacation even though I forgot every ingredient except the almonds. So I used butter instead of olive oil and Lowery’s Seasoned Salt instead of everything else. They were still good.

    Next I’m going to try them using coconut oil since it’s a healthier cooking oil.

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