Roasted thyme almonds

Ingredients

Directions

1. 1

   Bring 100 ml water and 200 g sugar to the boil in a wide saucepan. Add 200 g almonds (with skin) and 1 tsp dried thyme. Cook over a high heat, stirring constantly, until the water evaporates and the sugar is dry again.

2. 2

   Turn down to medium temperature and stir until the sugar caramelises. When the almonds are covered with the caramel, spread on baking paper. Immediately pull apart with two forks and let cool.

3. 3

   Store in a cool, dry and airtight place.