Adapted from Barefoot Contessa Foolproof, by Ina Garten
My friend Eli Zabar always inspires me. He makes these almonds at his wonderful store, Eli's Manhattan, and they're so delicious that I tried them myself. Marcona almonds from Spain are expensive, but they're really worth it.
1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel
Preheat the oven to 350 degrees.
Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly.
Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
Yield: 6 to 8 servings
*KosherEye note: Kirkland Brand OU kosher certified Marcona Almonds are available at Costco.
Recipes: Appetizers, Nuts, Almonds, Parve, KosherAdd a comment