A dish of roasted almonds
Photography, Kate Sears

Roasted Almonds With Lemon and Thyme

An easy and versatile snack.

Warm, salty, earthy almonds served with a glass of wine (or maybe something stronger) is my favourite evening snack combo! And roasting nuts at home is simpler than you might think. Always start with raw whole nuts, then roast them on a parchment-lined baking sheet and toss in oil while hot. Once you develop the confidence, try creating your own combinations. –Kim Kushner

A dish of roasted almonds

Roasted Almonds With Lemon and Thyme

Kim Kushner's recipe for easy roasted almonds with lemon zest and thyme sprigs.
Total Time 25 minutes
Course Appetizer, Hors d'oeuvres, Snack
Servings 6

Ingredients
  

  • 2 tsp hot water
  • ¾ tsp kosher salt
  • 2 cups raw almonds
  • 4 sprigs thyme leaves only
  • grated zest of 1 lemon
  • 2 tbsp extra-virgin olive oil

Instructions
 

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Combine water and salt in a medium bowl and stir until salt has dissolved. Add almonds and stir to coat. Mix in thyme and lemon zest.
  • Transfer almonds to the prepared baking sheet. Bake for 10 minutes, rotate pan, and bake for another 5 to 8 minutes, until fragrant. Transfer almonds to a bowl, add olive oil and toss.
  • Serve warm or at room temperature.

Notes

These seasoned nuts deliver on taste, and making them couldn’t be any easier. Simply use the same recipe and replace the nut or seasoning blend.
Cashews with Za’atar and Black Pepper
  • 1 tbsp za’atar
  • ¼ tsp coarsely ground black pepper
Almonds with Sesame Seeds and Chili Powder
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp chili powder

A book cover in a light frame.

Excerpted from The Modern Table: Kosher Recipes for Everyday Gatherings by Kim Kushner. Photography by Kate Sears. Copyright © 2022 by Kim Kushner. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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