Marcona almonds are a very special product from Spain, special like San Marzano tomatoes from Italy or caviar from Russia. They are shorter, rounder, softer and sweeter than the California variety we are all so used to. As Spanish cuisine has become more and more popular, these are more readily available. They are delightful on their own, but roasted with some fresh thyme they are sublime. A real treat.
Thyme-Roasted Marcona Almonds
1 pound roasted, salted Marcona almonds
2 teaspoons good olive oil
2 tablespoons minced fresh thyme leaves
1 teaspoon kosher salt
1 teaspoon fleur de sel
Preheat the oven to 350 degrees.
Place the almonds, olive oil, thymes, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10-15 minutes, turning them every 5 minutes with a metal spatula, until they are lightly browned. Watch them carefully; they go from underbred to burnt very quickly.
Sprinkle with flour de sel, toss, and set aside to cool. Serve warm or at room temperature.
Note: Store the cooled nuts in a sealed container at room temperature for a week or two.