Having just returned from a wonderful trip to Spain , I fell back in love with Marcona Almonds. If you’ve had them you know how wonderful they are and if you haven’t you don’t know what you’re missing. I love these almonds and The Barefoot Contessa gave me yet another reason to adore them. I will have these delicious nuts out on Thanksgiving as one of my appetizers. They are wonderful anytime.
1 lb. roasted, unsalted Marcona Almonds
2 tbsp. finely chopped fresh Thyme leaves
2 tsp. olive oil
1 tsp. kosher salt
1 tsp. fleur de sel or fine sea salt
Preheat oven to 350 degrees. On an 18 x 12 jelly roll (baking tray) toss almonds, thyme, oil and kosher salt. Roast in oven for anywhere from 10 – 15 minutes. Don’t burn them. Be careful. They should be lightly browned, stir with a spatula every 5 minutes to be sure.
Sprinkle almonds with fleur de sel (sea salt) ,toss to combine. Let the nuts cool slightly . Serve warm or completely cooled. They can be stored for up to one week.
I make a few days ahead and store them .