Lunch: Thyme-Roasted Marcona Almonds

Recipe by Ina Garten Marcona almonds get a make-over with fleur de sel and thyme. This recipe elevates the already sinful Marcona almond with flavors that are reminiscent of fall. A perfect snack while waiting for the Thanksgiving turkey.

Ingredients

1 lb. roasted, unsalted Marcona almonds or natural almonds
2 tbsp. finely chopped fresh thyme leaves
2 tsp. olive oil
1 tsp. kosher salt
1 tsp. fleur de sel or coarse sea salt

Instructions

Preheat oven to 350 degrees F.
On 18- by 12-inch jelly-roll pan, toss almonds, thyme, oil, and kosher salt. Roast 10 to 15 minutes or until lightly browned, stirring with spatula every 5 minutes.
Sprinkle almonds with fleur de sel; toss to combine. Let cool slightly. Serve warm or cooled completely; can be stored in airtight container up to 1 week.

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