Marcona almonds roasted with thyme
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Recipe for salted almonds baked in the oven with thyme.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450g roasted salted Marcona almonds (these almonds are round and short in shape with a relatively sweet flavor and a delicate texture)
- 2 tsp. quality olive oil
- 2 tablespoons chopped fresh thyme leaves
- 1 teaspoon coarse salt
- 1 teaspoon fleur de sel salt
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Cooking the dish according to the recipe:
- Preheat oven to 175 degrees.
- Place almonds, olive oil, thyme and coarse salt on a baking sheet and shake the mixture.
Roast the almonds for 10-15 minutes, stirring with a metal spatula every 5 minutes, until lightly browned. Watch carefully, as they can burn very quickly. - Sprinkle with fleur de sel salt, shake and set aside to cool.
Serve the nuts warm or at room temperature. (Store refrigerated nuts in an airtight container at room temperature for 1-2 weeks.)
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