Herbed Almonds (Herb Class)

from ButterYum
makes 2 cups

  • 3 tablespoons extra virgin olive oil
  • 2 cups whole blanched almonds
  • 2 tablespoons fresh thyme
  • coarse sea salt
  • freshly ground black pepper
  1. Heat oil in a large skillet over medium heat.
  2. Add almonds and cook, stirring occasionally, until lightly golden and fragrant (10-12 minutes).
  3. Remove from heat and stir in thyme leaves.
  4. Taste and season with salt and pepper.
  5. Allow to cool completely before storing in an airtight container at room temperature for up to 2 weeks.
  • To blanch skin-on almonds, submerge in boiling water for 30-60 seconds until the skins loosen (they'll look blistered or wrinkled).  Remove almonds from boiling water and cool completely in ice water to stop the cooking process.  Drain the almonds and pinch the loose skins off.  Allow to dry completely before using.