These crunchy thyme-flecked nuts are delicious served with sherry and slices of Manchego cheese.

　　

Ingredients

makes 2 cups

　　3 tablespoons extra-virgin olive oil

　　2 cups whole blanched almonds

　　2 tablespoons fresh thyme leaves

　　Coarse salt and freshly ground pepper

　　

Step 1

Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

　　

Step 2

Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.