Ingredients

• 8  ounces unblanched almonds or pecan halves (about 2 cups)
• 1-1/2  teaspoons butter (no substitutes)
• 1  tablespoon finely snipped fresh thyme
• 1-1/2  teaspoons brown sugar
• 1/4  to 1/2 teaspoon salt
• 1/4  teaspoon ground red pepper

Directions

1. Spread almonds in a single layer on a baking sheet. Bake in a 350 degree F oven about 10 minutes or until nuts are lightly toasted.

2. Meanwhile, melt butter in a medium saucepan over medium heat until sizzling. Remove from heat. Stir in thyme, brown sugar, salt, and red pepper. Add almonds to butter mixture and toss to coat. Cool slightly before serving.

3. To store, seal cooled nuts in an airtight container and store for up to 1 month in refrigerator or up to 3 months in freezer. Makes 16 (2-tablespoon) servings.