Thyme and fennel roasted almonds

Thyme and fennel roasted almonds



  • 2 cup raw almonds
  • 2 tbs olive oil
  • 2 tsp fennel seeds
  • 2 tbs thyme leaves
  • 2 tsp salt flakes


Preheat oven to 200°C (180°C fan-forced). Toss almonds in a little of the oil. Place them in a single layer in a baking pan and roast for 8-10 minutes.

In a small frypan, toast fennel seeds for 1-2 minutes, shaking the pan continuously, until slightly brown and aromatic.

Combine toasted fennel, thyme leaves, salt and remaining oil.

Pour mixture over hot almonds and toss to coat.

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Serving Suggestions


  • It’s always a good idea to check on the nuts a couple of times during roasting to ensure they’re not burning.
  • Package up roasted nuts in cellophane bags and decorate with twine and a small sprig of thyme.
  • I have used fresh thyme in this recipe but you could substitute dried.
  • Use rosemary instead of thyme if you prefer.
  • This recipe was created by Greer Worsley.

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