Thyme Toasted Almonds Recipes

Steps:

• Preheat the oven to 350 degrees.
• Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from under baked to burnt very quickly. Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.

Steps:

• 1. Heat the oven to 400°F. In a large, shallow bowl, combine thyme, salt, and oil. Set aside.
• 2. Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.
• 3. Remove the baking sheet from the oven. Immediately add the hot nuts to the thyme mixture. Stir for at least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.

Steps:

• Preheat the oven to 350 degrees F.
• Place the almonds, olive oil, thyme and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they're lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.
• Sprinkle with fleur de sel, toss and set aside to cool. Serve warm or at room temperature. (Store the cooled nuts in a sealed container at room temperature for a week or two.)

Steps:

• Simmer wine, honey, figs, and thyme sprig in a small saucepan 3 minutes. Remove from heat and let steep, covered, 10 minutes. Return to heat and simmer, uncovered, until liquid is just syrupy, about 10 minutes. Cool figs in syrup. Cut a slit in each fig and gently press in a nut. Sprinkle with thyme leaves. Serve warm or at room temperature.

Steps:

• Cook green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Using a large diameter strainer, transfer beans to a large bowl of ice water, cool completely. Drain well. (At this point you can make the beans a day ahead, store in refrigerator.) Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
• Melt 1/4 cup of butter in a heavy large skillet over medium hight heat. Whisk in 1 Tbsp of fresh thyme, 1 Tbsp of mustard and 1 teaspoon of garlic salt into butter. Add beans to skillet and toss until heated through, about 4 minutes. Transfer to serving bowl. Sprinkle with toasted almonds and remaining 1 Tbsp of thyme.