Fried Herbed Almonds

1. Heat oil in a large skillet over medium heat.

2. Add almonds and cook, stirring occasionally, until lightly golden and fragrant, 10 to 12 minutes.

3. Stir in thyme leaves. Remove from heat. Season with salt and pepper. Spread out on a rimmed baking sheet, and let cool completely.

4. Almonds can be stored in an airtight container at room temperature up to 2 weeks.

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Nutrient	Quantity
Total fats	436 g
Energy	3854.24 kCal
Fatty acids, total saturated 16:1 undifferentiated	2.616 g
Total lipid (fat)	436 g
Fatty acids, total saturated 16:0	28.34 g
Choline, total	1.744 mg
Fatty acids, total saturated 18:0	7.412 g
Fatty acids, total saturated 18:1 undifferentiated	302.584 g
Fatty acids, total saturated 18:2 undifferentiated	75.864 g
Fatty acids, total polyunsaturated	75.864 g
Phytosterols	1159.76 mg
Vitamin K (phylloquinone)	30.52 g
Fatty acids, total saturated	35.752 g
Fatty acids, total monounsaturated	304.764 g
Vitamin E (alpha-tocopherol)	170.912 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	3 tablespoons	0	0	0
Almond	2 cups	3854.24	0	436
salt black pepper	0	0	0	0
thyme leaf	2 tablespoons	0	0	0