Ingredients

Makes 8 ounces

　　1 tablespoon fresh or dried thyme, leaves only

　　2 teaspoons fleur de sel

　　1/2 teaspoon piment d’Espelette

　　2 tablespoons extra-virgin olive oil

　　8 ounces whole, unblanched almonds

　　

Step 1

1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.

　　

Step 2

2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.

　　

Step 3

3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.

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