Herbed Almonds with Manchego
An easy-to-make appetizer or tapas option.
2 cups whole blanched almonds
2 Tbsp. fresh thyme leaves
3 Tbsp. extra virgin olive oil
Coarse salt and freshly ground pepper to taste
Manchego cheese (for serving)
- Heat oil in a large skillet over medium heat. Add almonds and cook, stirring occasionally, until lightly golden and fragrant, about 10-12 minutes.
- Add in thyme leaves, and remove from heat. Season with salt and pepper, and spread out on a rimmed baking sheet to allow them to cool completely.
- Serve cool with Manchego cheese, or refrigerate for up to 2 weeks.