Ring in the new year with an easy to make savory treat that will be a hit at both parties and for snacking year-round.
Ingredients:
-
1 pound unsalted, unroasted almonds
- 2-3 teaspoons extra virgin olive oil
- 2 tablespoon fresh thyme leaves or 2 teaspoons dried thyme
- 1 teaspoon fine grain sea
salt
- 1/8 - 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon Himalayan pink salt or other slightly coarse grain salt
Directions:
-
Preheat oven to 350 degrees and line a 9x13 inch rimmed baking sheet with parchment paper or Silpat.
- Toss measured amount of almonds onto the baking tray and toss with olive oil, 1 teaspoon of sea salt, thyme and cayenne pepper if using. Massage gently with your hands to ensure all the almonds are well coated with the herbs, salt and olive oil.
Place in heated oven and roast for about 10 minutes. At 10 minutes, stir and return to the oven and roast for another 5-8 minutes. Watch them carefully, the almonds will burn quickly.
- Remove from the oven and allow to cool slightly. Sprinkle with Himalayan pink salt and set aside to completely cool before packing in an airtight container for storage. Can be served freshly roasted and slightly warm. Do not
pack in an air-tight container until completely cool, which can take a couple of hours. Do not refrigerate.
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