Thyme-Toasted Almonds

These fit all of my primary "wants" in a recipe; fast, easy, and delicious! I didn't have the fancy pepper, so used a shake of cayenne instead. And I used about 3/4 TB of fresh thyme, and 1/4 TB of dried. My almonds took 10 minutes to bake. The results are addictive.

• MusicMajor

• SF Bay Area, CA

• 12/18/2010

These almonds are terribly oily if you don't drain them several times on a paper bag/paper towel. The other thing I noticed was pepper is included in the list of ingredients but the recipe doesn't mention the pepper so sometimes I forget to add it. It's well worth adding. I frequently make these almonds for a party or a house gift.

• Anonymous

• Connecticut

• 2/2/2008

Oh these are awesome! and make the house smell fantastic. I like to cook these when guests are coming over so teh house smells great. I also give these as host gifts. One drawback is they are messy to eat because the oil coats your fingers.

• desharri

• Yellow Springs, OH

• 5/18/2007

I have made these numerous times to take to parties and people consistently rave about them and want the recipe. I have always used fresh thyme and made it exactly as written, leaving out the pimente d'espelette (haven't ever gotten any) I prefer it with the unblanched almonds with the skins on; it seems to absorb most of the excess oil, but leaves the flavor.

• Anonymous

• Higganum, CT

• 4/13/2006

After give it a try, i found it so so... There was not much test of thyme. Well... I don't think I can do it for guests.

• Riam

• France

• 6/28/2005

I enjoyed this recipe - good for pre-dinner drinks, makes a better statement than the usual mixed nuts assortment. You can find Espellete powder at a lot of online speciality stores, like L'Epicerie.com.

• chouze

• New York, NY

• 3/16/2005

I made this for a new years eve party. Everyone loved it. I had many friends asking for the recipe. I added a bit extra salt and paprika to taste. The recipe tastes it very best when the almonds are warm out of the oven.

• Anonymous

• Dallas, TX

• 1/3/2005

Tasty (not fantastic). If you are using fresh thyme, use at least 2-3X the amount. I mixed the ingredients together then baked them. Once out of the oven I topped the nuts with additional thyme (had little flavor). Thyme is mild--you need quite a bit. If you want a TDF nut recipe, try the black pepper almonds on this site.

• Anonymous

• SoCal

• 9/16/2003

Great make ahead for a party - these were excellent. Used too much olive oil but they were good (and popular) anyway.

• Anonymous

• 6/24/2003

This was fabulous and so simple. I suggest using less olive oil. They are addicting -- and I witnessed this first hand! A thyme plant is now a necessity in my yard.

• Anonymous

• San Jose, CA

• 2/16/2002

These nuts make me a hero! I made a few substitutions that I don't think changed the nature of the original recipe. I used my own herbed sea salt with sage/thyme/rosemary, 1 T.oil from hot chiles that I preseve and 1/2 T. olive oil as well as 1/2 T.chopped fresh rosemary. Unbelievable!

• Toronto, ON

• 1/9/2002

I used tabasco as others have advised in place of the pepper. It was easy to make, and my boyfriend loved it. I was just so-so about it myself.

• Anonymous

• Woodley Park, DC

• 10/29/2001

To the first reviewer: piment d'Espelette is a type of Basque pepper. You can order it from Williams-Sonoma.

• Anonymous

• 8/9/2001

My guests flip over these every time I make them. I can't tell you how many people I send this recipe to. To acheive a good taste based on the amount of almonds used, I add the thyme and salt after coating the nuts with the oil, which I use a little less than called for initially, but add more as I go along if necessary.

• Mike F

• Arlington, Virginia

• 7/21/2001

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• Napa Valley, California

• 6/1/2001