Almonds with Thyme and Sea Salt

• 1- 1/2 Tablespoon Olive Oil
• 1 cup Raw Almonds
• 1 Tablespoon Fresh Thyme Leaves
• 1 teaspoon Coarse Sea Salt

1. Add olive oil to a large saute pan over medium-low heat.
2. Add the almonds and cook, stirring occasionally to prevent burning, until fragrant and slightly toasted, about 8-10 minutes.
3. Remove from the heat and stir in the thyme leaves and a generous sprinkle of coarse sea salt.
4. Spread out the almonds on a baking sheet to cool completely.
5. Almonds can be stored in an airtight container for 2-3 weeks.
6. 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.
7. Drain the almonds, rinse with cold water and pat dry with a towel.
8. Now, the skins should easily slip off the almonds.

olive oil, almonds, thyme, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/almonds-with-thyme-and-sea-salt/ (may not work)