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1 Cup
Easy
Published 2015
You can change up the nut and herb choice for this simple and delicious topping. Walnuts, hazelnuts, rosemary, and dill are all good choices.
Heat oil in a 10″ skillet over medium; add garlic and cook until lightly golden, 2 minutes. Add almonds and cook until nuts are toasted and garlic is crisp, 3 minutes more. Add thyme and salt and toss to coat. Remove to a baking sheet lined with paper towels and spread the nuts in a single layer until they cool to room temperature, tossing once or twice, about 40 minutes. Store in an airtight t