From Esther:
This is my go-to nibble (no more potato-chips for me). These nuts far surpass the flavor of store-bought nuts.
Thyme & Rosemary – Roasted Marcona Almonds
1 pound roasted, salted Marcona almonds
3 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 teaspoon kosher salt
Serves 6 – 8
Preheat the oven to 350 degrees.
Place the almonds, 2 teaspoons olive oil, thyme, rosemary, and kosher salt on a sheet pan and toss them together.
Roast the almonds for 10 to 15 minutes (5 extra minutes if you are located in a higher altitude like me 2000′), turning them every 5 minutes with a metal spatula, until they’re lightly browned.
*Watch carefully – they go from under baked to burnt very quickly.
Sprinkle with sea salt and the last teaspoon olive oil, toss, and set aside to cool. Serve warm or at room temperature.
Store extra nuts in a glass jar with tight lid. These will keep well for about a week on the counter.