Pan-Fried Almonds with Thyme

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

3 Tbsp. extra-virgin olive oil
2 cups blanched almonds, blanched
2 Tbsp. fresh thyme, leaves
coarse sea salt
black pepper, freshly cracked

Heat oil in a large skillet over medium heat. Add almonds, and cook, stirring occasionally, until lightly golden and fragrant, 10-12 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.

Makes 2 cups.