I made a variation of the following recipe from Beautiful Boards and Platters by Kimberly Stevens.
1 1/2 teaspoons water
1/2 teaspoon salt (I used sea salt)
2 cups whole raw almonds
3 thyme sprigs, leaves only
1 sprig savory, leaves only (i omitted)
2 teaspoons Premium Extra Virgin Olive Oil
1. Preheat oven to 375℉
2. Dissolve salt in water
3. Add salt water to almonds and herbs
4. Place almonds in single layer on sheet pan and roast for 15-20 minutes,
stirring every 5 minutes. Once almonds brown, remove them from the oven
5. Toss in Olive Oil and season to taste.
I divided the almonds with salt water on them in half and placed on two sheet pans.
I sprinkled one half with 1 teaspoon Tuscan Herb Olive Oil Seasoning, and the other with 1 teaspoon Herbes de Provence Spice Blend and fresh thyme leaves.
After cooking 15 minutes, the almonds were nicely toasted. I added a teaspoon of Tuscan Herb Infused Oil to the Tuscan almonds, and a teaspoon of Herbes De Provence Infused Oil to the others and tossed the almonds well.
Very healthy, easy to make, and highly addictive!