Fried herbed almonds
Instructions:
- These crunchy thyme-flecked nuts are delicious
served with sherry and slices of Manchego
cheese.
- 3 tablespoons extra-virgin olive oil
- 2 cups whole blanched almonds
- 2 tablespoons fresh thyme leaves
- Coarse salt and freshly ground pepper
- 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.
- 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.