Pan-roasted almonds with thyme and truffle oil
2 tbs. olive oil
a few sprigs of fresh thyme
2 cups almonds, blanched and peeled
a few tablespoons of sugar
sprinkle of salt (about 1/2 tsp?)
2 tbs. white truffle-infused oil
1. Heat up a medium sized skillet to a medium-high heat and add the
olive oil and thyme sprigs. When the oil is hot, the thyme will start
sizzling. At this point add in the almonds, stirring rather frequently
until they start to brown.
2. Once browning, sprinkle in sugar and salt and keep stirring until the sugar starts to caramelize a bit.
3. Transfer to a baking sheet (I lined mine with aluminum foil for easy clean up) spreading the almonds out, and let cool.
4. Drizzle truffle oil on top, and serve.