2-1/2 tsp. Sea Star™ Fleur de Sel
1 Tbsp. Fresh or dried thyme, leaves only
1/2 tsp. Hot pepper sauce
2 Tbsp. Extra-virgin olive oil
8 ounces whole, unblanched almonds

Heat the oven to 400°F. In a large, shallow bowl, combine fleur de sel, thyme, hot pepper sauce, and olive oil. Set aside.

Place the almonds in a single layer on a baking sheet. Place the baking sheet in the center of the oven and toast until the nuts are lightly browned, fragrant, and making crackling sounds, about 8 minutes.

Remove the baking sheet from the oven. Immediately add the hot nuts to the fleur de sel and thyme mixture. Stir for a least 1 minute to coat the almonds evenly and thoroughly. Taste and adjust for seasoning. Serve warm or at room temperature. The almonds can be stored, well-sealed, for up to two weeks. To refresh, reheat in a hot oven.