Almonds with Thyme and Sea Salt

Add olive oil to a large sauté pan over medium-low heat. Add the almonds and cook, stirring occasionally to prevent burning, until fragrant and slightly toasted, about 8-10 minutes. Remove from the heat and stir in the thyme leaves and a generous sprinkle of coarse sea salt. Spread out the almonds on a baking sheet to cool completely.

Almonds can be stored in an airtight container for 2-3 weeks.

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. Drain the almonds, rinse with cold water and pat dry with a towel. Now, the skins should easily slip off the almonds.