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Fried Herbed Almonds
These crunchy thyme-flecked nuts are delicious served with sherry and slices of
Manchego cheese
.
Course
Appetizer
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
cups
Ingredients
3
tbsp
olive oil
cups
whole blanched almonds
2
tbsp
thyme
fresh, leaves
coarse salt
pepper
freshly ground
Instructions
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.
Notes
Angie followed recipe as is at our
Tapas with Rhonda & Robin
cooking meeting. The almonds were even better the next day.