Thyme-roasted Marcona Almonds

 

thyme-roasted marcona almonds
Serves 6 to 8

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 underbaked to burnt very quickly.

Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.