(Yields 2 cups)
Ingredients
3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
Coarse sea salt, to taste
Freshly ground pepper, to taste
Directions
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 and remove from heat. Season with salt and pepper. Spread almonds on a baking sheet and let cool completely.
Note: Almonds can be stored in an airtight container at room temperature for up to two weeks.
*Maldon Sea Salt can be found at Williams-Sonoma and other gourmet food retailers.