Best Fried Herbed Almonds Recipes

FRIED HERBED ALMONDS

Fried Herbed Almonds image

These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 15m

Yield Makes 2 cups

Number Of Ingredients 4

Ingredients

3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme, leaves
Coarse salt and freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

FRIED HERBED ALMONDS

Fried Herbed Almonds image

Categories Almond

Yield makes 2 cups

Number Of Ingredients 4

Ingredients

3 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
Coarse salt and freshly ground pepper

Steps:

Heat the oil in a large skillet over medium heat. Add the almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
Stir in the thyme leaves. Remove from the heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely. The almonds can be stored in an airtight container at room temperature up to 2 weeks.

FRIED HERBED ALMONDS

Fried Herbed Almonds image

According to Martha - "These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese." Taken from Martha Stewart and posted for ZWT. These morsels are perfect for your next tapas party.

Provided by alligirl

Categories Nuts

Time 12m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons extra virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme leaves
coarse salt & freshly ground black pepper, to taste

Steps:

Heat oil in a large skillet over medium heat.
Add almonds and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.
Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.
Almonds can be stored in an airtight container at room temperature up to 2 weeks.

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