- Category: Small Bites
Ingredients
- 1 1/2 tsp. hot water
- 1/2 tsp. fine grained salt
- 1 1/2 c almonds
- 3 thyme springs, leaves only
- 1 rosemary sprig, leaves removed and chopped finely
- 2 tsp. olive oil
Instructions
- Preheat oven to 375
- Place almonds, thyme, and rosemary in medium-sized mixing bowl
- Put water and salt in small jar. Twist on lid and shake until salt dissolves. Then, pour over almonds and herbs.
- Use fingers or a wooden spoon to mix ingredients.
- Spread on cookie sheet or in cast iron skillet.
- Roast for 15-20 minutes, stirring every 5 minutes.
- While almonds are roasting, wash and dry the mixing bowl.
- After 15 minutes, cut open one almond to see if inside is golden brown. When it is, almonds are ready. Almonds will burn quickly, so be vigilant.
- Remove from oven and pour back into mixing bowl. Add olive oil, stir, and allow to cool. Almonds will crisp up as they cool.
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