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Thyme-Roasted Marcona Almonds PDF Print E-mail

KosherEye.com

foolproof_marcona_almonds

Adapted from Barefoot Contessa Foolproof, by Ina Garten

My friend Eli Zabar always inspires me. He makes these almonds at his wonderful store, Eli's Manhattan, and they're so delicious that I tried them myself. Marcona almonds from Spain are expensive, but they're really worth it.

Ingredients:

1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel

Directions

Preheat the oven to 350 degrees.
Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly.

Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

Notes:

Yield: 6 to 8 servings

*KosherEye note: Kirkland Brand OU kosher certified Marcona Almonds are available at Costco.

Recipes: Appetizers, Nuts, Almonds, Parve, Kosher

 
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