1teaspoonHimalayan pink saltor other slightly coarse grain salt
Preheat oven to 350 degrees and line a 9x13 inch rimmed baking sheet with parchment paper or a Silpat.
Toss measured amount of almonds onto the baking tray and toss with olive oil, 1 teaspoon of sea salt, thyme and cayenne pepper if using. Massage gently with your hands to ensure all the almonds are well coated with the herbs, salt and olive oil. Place in heated oven and roast for about 10 minutes. At 10 minutes, stir and return to the oven and roast for another 5-8 minutes. Watch them carefully the almonds will burn quickly.
Remove from the oven and allow to cool slightly. Sprinkle with Himalayan pink salt and set aside to completely cool before packing in an air-tight container for storage. Can be served freshly roasted and slightly warm. Do not pack in an air-tight container until completely cool, which can take a couple of hours. Do not refrigerate.
A serving size is about 1 oz or a small handful. I like to pack these in little containers so they are grab-and-go for the family on busy mornings. Nutritional information is based on a 1 oz serving.These roasted almonds will keep for 10-14 days in an air-tight container at room temperature. Do not refrigerate! They will lose their crisp in the refrigerator.