This is a recipe by Martha Rose Shulman as part of the Recipes for Health she did for the NY Times. We made these for a party in December 2013. They are very good.
Ingredients:
- 3 cups (about 400 grams) almonds
- 2 teaspoons extra virgin olive oil (Â I used part butter and part oil)
- Salt to taste
- 1/4 to 1/2 teaspoon cayenne, or to taste
- 1 to 2 teaspoons finely chopped fresh thyme or 1/2 to 1 teaspoon crumbled dried thyme (optional)
Method:
1. Preheat the oven to 350 degrees. Toss the almonds with olive oil, salt and cayenne, and place on a baking sheet. Roast in the hot oven until they begin to crackle and smell toasty, 15 to 20 minutes. Be careful when you open the oven door because the capsicum in the cayenne is quite volatile, so avoid breathing in, and be careful of your eyes. Remove from the heat and allow to cool. Toss with the thyme.
Yield: 3 cups (about 20 handfuls)
