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.

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


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

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