Thyme-Roasted Marcona Almonds

Preheat the oven to 350 degrees.

Place the almonds, olive oil, thyme, and kosher salt on a sheet pan and toss them together. Roast the almonds for 10 to 15 minutes, turning them every 5 minutes with a metal spatula, until they’re lightly browned. Watch them carefully; they go from underbaked to burnt very quickly.

Sprinkle with the fleur de sel, toss, and set aside to cool. Serve warm or at room temperature.