Ingredients

makes 1 1/2 cups

　　1 1/2 teaspoons hot water

　　1/2 teaspoon salt

　　1 1/2 cups almonds

　　3 thyme sprigs, leaves only

　　1 winter savory sprig, leaves only

　　2 teaspoons olive oil

　　

Step 1

Preheat the oven to 375°F. Measure into a bowl: 1 1/2 teaspoons hot water, 1/2 teaspoon salt.

　　

Step 2

Stir to dissolve the salt. Add and toss together: 1 1/2 cups almonds, 3 thyme sprigs, leaves only, 1 winter savory sprig, leaves only.

　　

Step 3

Pour into a cast-iron skillet or baking dish large enough to hold the almonds in mostly a single layer. Roast for 15 to 20 minutes, stirring every 5 minutes or so, until the insides are golden brown. (Cut one open to see.) Once nuts start to brown they can burn very quickly. Watch out! Remove from the oven and pour into a mixing bowl. While still warm, toss with: 2 teaspoons olive oil.

　　

Step 4

Taste and add more salt if needed.

　　

Variations

Step 5

Try different herbs: marjoram leaves, and chopped sage leaves, for example.

　　

Step 6

Try different nuts: walnuts, hazelnuts, and pecans are good this way.

　　

Step 7

Roast the nuts dry without the salted water. Oil and salt them after roasting.

　　The Art of Simple Food