Lemon Thyme Honeyed Almonds

We snacked on these roasted almonds in Susan’s garden my first afternoon at On Rue Tatin. She always welcomes guests with an apéritif: two to three small tastes and a cold glass of rosé or white wine. You can make this recipe well in advance, and even freeze for several weeks so you are prepared for any surprise guests who saunter through the garden gate. (Note: If you do freeze these almonds be sure to toss with an additional teaspoon fresh, minced lemon thyme before serving).

Lemon Thyme Honeyed Almonds

Les Amandes Au Thym Citronne et Au Miel



3 cups whole, unblanched almonds

2 teaspoons extra virgin olive oil

1 tablespoon honey

1 teaspoon fine sea salt

2 tablespoons fresh lemon thyme



Preheat oven to 350.

Combine the almonds and olive oil in a medium sized bowl and toss until evenly coated. Spread them out evenly on an unlined baking sheet and bake until they’re golden and smell toasty (check after 8 minutes, but could take up to 15 minutes). Transfer almonds to a large bowl, but leave the oven on.

Combine honey and salt in a small pan over low heat until the mixture is liquefied, but don’t let it boil.

Mince all but 2 teaspoons of thyme (you don’t want to mince herbs before you use them because the flavor will escape) and stir into the honey mixture. Pour over almonds and toss until evenly coated. Return honeyed almonds to an unlined baking sheet and spread in even layer for another 2-4 minutes.

Remove the nuts from the oven and transfer to a bowl. Immediately toss with remaining lemon thyme leaves. Let cool to room temperature and serve.

Recipe printed with permission from Susan Loomis On Rue Tatin. Please do not copy or reprint this recipe without written permission.