thyme fried almonds

There are those things that take almost no effort to make but are so much better (and more impressive) than their store-bought counterparts and flavoured nuts are one of them. You could easily roast these instead, but the blush on these is even nicer when fried, plus a small 1-cup batch is done in the time that it takes just to pre-heat an oven.


Thyme Fried Almonds

1 c blanched, whole almonds or other blanched nuts
1 tbs peanut or vegetable oil
1 tsp fresh thyme leaves
Kosher salt

Heat a dry pan over medium heat. Meanwhile, toss the nuts with the oil and thyme, season well with salt and mix to coat evenly. Add to the pan and fry, turning occasionally and watching more closely once the nuts start to toast. Remove from heat when they are golden. Serve, or cool and store in an air-tight container, refrigerated, for up to 3-4 days.

Makes 1 cup.

This story and recipe appear in TIPPLE, Issue 009 of Le Sauce Magazine.