FRIED HERBED ALMONDS
These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
- Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.
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