My parents recently visited Napa Valley and returned with some delicious almonds with herbes de provence. They were salty and crunchy, entirely infused with herbs and dripping with olive oil. Here’s my recreation.
I didn’t measure anything, but I’ll guess. Feel free to adjust as desired.
- 1/4 c. olive oil
- 1 Tbs. rosemary
- 1 Tbs. thyme
- 1 tsp. marjoram
- 1 tsp. oregano
- 2 c. raw almonds
- several grinds of salt, to taste
Preheat the oven to 350 degrees F. Pour the olive oil into a large skillet. Add the herbs and heat over medium low heat. When you start to smell the herbs, add the almonds.
Heat, stirring occasionally. I heated the nuts until some of them started to pop. Add nuts to a baking dish and pour remaining olive oil and herbs from skillet over them. Stir to coat.
Place the pan in the oven and bake the nuts, stirring a couple of times to promote even roasting. Remove from oven, sprinkle with salt, and let cool.
Eat, share, enjoy!
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