Marcona almonds roasted with thyme

Ingredients:

• 450g roasted salted Marcona almonds (these almonds are round and short in shape with a relatively sweet flavor and a delicate texture)
• 2 tsp. quality olive oil
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon coarse salt
• 1 teaspoon fleur de sel salt

Preparation:

1. Preheat oven to 175 degrees.
2. Place almonds, olive oil, thyme and coarse salt on a baking sheet and shake the mixture.
   
   Roast the almonds for 10-15 minutes, stirring with a metal spatula every 5 minutes, until lightly browned. Watch carefully, as they can burn very quickly.
3. Sprinkle with fleur de sel salt, shake and set aside to cool.
   
   Serve the nuts warm or at room temperature. (Store refrigerated nuts in an airtight container at room temperature for 1-2 weeks.)