Winter savory spring can be difficult to find, so don’t hesitate to substitute different herbs. Try marjoram leaves or fresh sage. These are great for holidays or parties all year round.Print
- 1 1/2 teaspoons hot water
- 1/2 teaspoon salt
- 1 1/2 cups raw, whole almonds
- 3 thyme sprigs, leaves only
- 1 winter savory sprig, leaves only
- 2 teaspoons olive oil
- Preheat oven to 375°F. Lightly oil a baking dish or sheet with olive oil. Stir to dissolve the salt in the hot water. Combine the salt water, almonds, thyme, and savory sprig in a large bowl and stir to combine. Pour into a cast-iron skillet or baking dish large enough to hold the almonds in mostly a single layer. Roast for 15 to 20 minutes, stirring every 5 minutes or so, until the insides are golden brown. (Cut one open to see.) Once nuts start to brown they can burn very quickly. Remove from the oven and pour into a mixing bowl. While still warm, toss with olive oil. Taste and add more salt if needed.