- 2 cups raw almonds 300g
- 2 teaspoons olive oil
- 1-1/2 teaspoons fleur de sel or fine sea salt
- 2 tablespoons sugar
Place the almonds in a large bowl and drizzle them with the oil. Toss the almonds, preferably with your hands, until they are coated with the oil. If you think you need a bit more, add a bit – but not too much – more. Strew in the salt and toss thoroughly.
Heat all three burners of the gas grill, with the mesh grill pan sitting on it. When the grill is hot, place the almonds on it and let them brown, covered, for 3 minutes. Stir them, cover, and cook until their color deepens, an additional 2 minutes. Strew them with the sugar, as evenly as you can, stir them, and cook, stirring from time to time, until they pop and are quite golden, an additional 3 to 4 minutes. The sugar that doesn’t stick to the almonds may send up some curls of smoke; don’t be concerned.
When the almonds are toasted, transfer them to a large, heatproof bowl. Add the thyme leaves, toss them, then pour them out onto a plate or platter to cool evenly. As soon as you hear your guests arrive, transfer them to a serving bowl and watch them disappear.