Post by Loupy on Jun 17, 2013 14:02:36 GMT -7
Thyme-Roasted Marcona Almonds
2012, Barefoot Contessa Foolproof, All Rights Reserved
from: www.foodnetwork.com/
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield: 6 to 8 servings
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.
© 2013 Television Food Network G.P. All rights reserved.
2012, Barefoot Contessa Foolproof, All Rights Reserved
from: www.foodnetwork.com/
Total Time: 20 min
Prep: 5 min
Cook: 15 min
Yield: 6 to 8 servings
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.
© 2013 Television Food Network G.P. All rights reserved.
