Need a really fast starter? Almost as easy as opening up a can of nuts, you can have warm, fragrant Marcona almonds ready in 15 minutes. Delicious with drinks.
My photos are pretty similar, but I served the almonds to friends and I didn’t want them to think I was completely nuts by staging a bunch of different photos!
1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil (I omitted since the almonds I bought were already pretty oily)
2 tablespoons minced fresh thyme leaves
1 teaspoon fleur de sel
1. Preheat the oven to 350℉.
2. Place the almonds, olive oil (if using) and thyme on a sheet pan and toss them together.
3. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a spatula, until they’re lightly browned. Watch carefully as they are easy to burn.
4. Sprinkle almonds with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.
Recipe from Barefoot Contessa Foolproof by Ina Garten
One of my favorite songs ever, covered brilliantly by the Allman Brothers.
Check out The Allman Brothers on the band’s Website, where you can learn upcoming tour dates and buy their music.
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