Ingredients
2 cups raw almonds
2 tbsp olive oil
divided use
2 tsp fennel seeds
2 tsp thyme leaves
fresh preferred
2 tsp salt flakes
Allergy Advice
Contains Nuts
Equipment
- 1 Oven
- 1 Baking pan
- 1 Small frypan
Instructions
- 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.
Notes
Tip
Check on the nuts frequently to prevent burning.
Tip
Package in cellophane bags with twine for gifting.
Variation
Use rosemary instead of thyme.
Variation
Substitute dried thyme for fresh if necessary.
Storage
Store in an airtight container once completely cooled.
