Fried Herbed Almonds
posted in: Appetizers & Snacks, Thanksgiving        date: 11.07.11

Pan Fried Almonds with Thyme

Thanksgiving is approaching faster than we know it, so I’m going to start sharing some of my tried and true holiday favorites. Appetizers are often the last thing people think of when it comes to holiday entertaining, but they’re actually an integral part of the meal. I like having them available so everyone has a snack to enjoy while waiting on the main attraction. This is especially helpful in case your turkey isn’t done when it should be or you need additional time to make the finishing touches on your sides.

When Eric and I hosted our Friendsgiving party last year, these almonds were the first thing to disappear (and that’s not just because they were the first thing served). The beauty of these is in their simplicity. Crunchy almonds flecked with thyme, coarse salt and freshly ground black pepper. That’s it. They’re easy to snack on while drinking a glass of wine, and they pair wonderfully with a variety of cheeses (we served ours with Capricho de Cabra). Because they can be made ahead of time, they’re a great item to have on your holiday menu. Just be careful if you make them too far in advance because they might disappear before Thanksgiving arrives.

Pan Fried Almonds with Thyme

  • YIELD: 2 cups
  • 2 tablespoons extra-virgin olive oil

  • 2 cups whole blanched almonds

  • 2 tablespoons fresh thyme

  • Coarse salt and freshly ground pepper

  • 1

    Heat oil in a large skillet over medium heat. Add almonds and cook, stirring occasionally, until fragrant and light golden, 10-12 minutes. Stir in thyme and remove from heat. Add salt and pepper to taste, then pour onto a rimmed baking sheet to cool completely. Once cool, store in an airtight container for up to two weeks.

COMMENTS: ( 15 )
  • Yum. I’ve had something similar before and they’re so addictive and delicious. Love these.

  • Liliana

    Looks good! I do the same but with Macadamia nuts; EVOO, Salt and fresh thyme.I bake them at 350F for about 5-7 min…soo good!

  • These look so delicious. The pictures are absolutely beautiful!

  • These look fabulous, and sound delicious. Definitely hope to make them soon! I’m not hosting any dinner parties soon, but I see nothing wrong with inhaling them all while watching TV or something. 🙂

  • I’m one of the few that always thinks about appetizers no matter the occasion. 🙂 I think these are a delightful addition to a Thanksgiving spread, or any party spread at that!

    By the way, the site looks fantastic! Glad it’s up and running smoothly. 🙂

  • These sound so simple and tasty! I love how they look from the olive oil. And I’m with you on the holiday appetizers – enjoying simple snacks like these with a glass of wine or something are some of my favorite times during the holidays.

  • Debbie

    My boyfriend and I have been coming to your blog for months but now seemed a great time to post congratulations on your forthcoming baby!

    Your recipes have been consistently delicious so thank you for providing many nights of tasty meals that are simple enough even for us less experienced cooks (especially the pumpkin spice syrup – SO good). The almonds were wonderful and so easy (minus the de-skinning…I could live without doing that again). Any suggestions for getting the skins looser? Half of ours were great and poofy, half were glued to the almond.

    PS Also LOVE the new layout – should definitely mention that too 🙂

  • What a great snack to have when guests arrive for the holidays! Gorgeous pictures too!

  • ooo I just want to reach over and grab some!

  • Joi Delaney

    yummm! Where did you find the whole blanched almonds? I live in Virginia, too –Richmond — I checked Martin’s, but no luck! Thanks!

    • Courtney

      Joi, I’m pretty sure Whole Foods has them, but this time I got regular almonds from Trader Joe’s and blanched them myself.

  • Liz

    I just made these and OMG they are so good!

  • Erik

    Awesome for a quick, tasty snack

  • Susan

    would be delicious using spanish Marcona almonds. Fab recipe!

  • Sounds yummy and I am gonna make them soon, thank you for sharing!