Thyme-Spiced Almonds, with a kick
February 26, 2012 § 3 Comments
A third of this batch has disappeared in the last 48 minutes. There are only two of us in the house. In my dad’s words, “These are the best [crunch] spiced [crunch] nut-things [crunch] I’ve ever had [crunch, crunch]!”
If you have a hankering for spicy food, up the amount of red pepper flakes and pepper. Just don’t skimp on the fresh thyme.
Ingredients:
3 cups almonds, raw
1.5 tablespoons honey
1 tablespoon olive oil
1/3 cup thyme, fresh
2 tablespoons Mexican oregano, dried
1 teaspoon dried garlic flakes
1/2+ teaspoon sea salt
10 cracks pepper
1/4 teaspoon red pepper flakes
Method:
Preheat oven to 350 degrees on convection. In a large bowl, toss almonds with honey and olive oil. In a separate bowl, combine the remaining ingredients and toss until thoroughly coated. Line a sheet pan with a Silpat mat or grease thoroughly. Bake for 18 minutes, stirring half way through. Cool completely before packaging.
Diet Notes: Gluten-free, SCD-safe
Mmm, looks divine!
i second that!! how did you come up with this recipe?!
[...] like to roast/salt/season big batches of nuts and seeds at a time. They’re wonderfully shelf-stable and then I have them at-the-ready. [...]