Preheat oven to 375F. Lightly oil a baking dish or sheet with olive oil.
1 1/2 teaspoons hot water
1/2 teaspoon salt
Stir to dissolve the salt. Add and toss together:
1 1/2 cups [raw, whole] almonds
3 thyme sprigs, leaves only
1 winter savory sprig, leaves only
Pour into the baking dish, sheet (or a cast-iron skillet) large enough to hold the almonds in mostly a single layer. Roast for 15 to 20 minutes, stirring every 5 minutes or so, until the insides are golden brown. (Cut one open to see.) Once nuts start to brown they can burn very quickly. Watch out! Remove from the oven and pour into a mixing bowl. While still warm, toss with:
2 teaspoons olive oil
Taste and add more salt if needed.
Makes: 1 1/2 cups
Source: The Kitchn blog, www.thekitchn.com
Prepared by: Margo for the January 2009 meeting.