Food recipes
Almonds with Thyme and Sea Salt
Almonds with Thyme and Sea Salt Ingredients: oil, olive, salad or cooking nuts, almonds spices, thyme, dried salt, table Directions: Add olive oil to a large saute pan over medium-low heat. Add the almonds and cook, s...
Almonds with Thyme and Sea Salt
Ingredients:
oil, olive, salad or cooking
nuts, almonds
spices, thyme, dried
salt, table
Directions:
Add olive oil to a large saute pan over medium-low heat.
Add the almonds and cook, stirring occasionally to prevent burning, until fragrant and slightly toasted, about 8-10 minutes.
Remove from the heat and stir in the thyme leaves and a generous sprinkle of coarse sea salt.
Spread out the almonds on a baking sheet to cool completely.
Almonds can be stored in an airtight container for 2-3 weeks.
Note: If you prefer, before cooking in the oil, you may remove the outer skin of the almonds by blanching them: Pour boiling water over the almonds and allow them to sit in the water for no more than 1 minute.
Drain the almonds, rinse with cold water and pat dry with a towel.
Now, the skins should easily slip off the almonds.
Ingredients:
oil, olive, salad or cooking
nuts, almonds
spices, thyme, dried
salt, table
Directions:
Add olive oil to a large saute pan over medium-low heat.
Add the almonds and cook, stirring occasionally to prevent burning, until fragrant and slightly toasted, about 8-10 minutes.
Remove from the heat and stir in the thyme leaves and a generous sprinkle of coarse sea salt.
Spread out the almonds on a baking sheet to cool completely.
Almonds can be stored in an airtight container for 2-3 weeks.
Note: If you prefer, before cooking in the oil, you may remove the outer skin of the almonds by blanching them: Pour boiling water over the almonds and allow them to sit in the water for no more than 1 minute.
Drain the almonds, rinse with cold water and pat dry with a towel.
Now, the skins should easily slip off the almonds.