An Executive Chef, I once worked for, French of course, from a 3 star Michelin restaurant, no less, loved Herbs de Provence and Balsamic Vinegar. He put it on everything! LOL - I, (not such a fan at first, to be honest. It took me a minute to develop an appreciation for the pine-yness of Rosemary), fell in love with his signature nut melange. Assorted roasted nuts sprinkled with coarse salt, white pepper and of course his fav, herbs de provence. After roasting said nuts, he tossed in dried cranberries. It was addictive to say the least.
Here, I've scaled it down to using only raw almonds. Raw almonds when roasted have the distinct resemblance to marcona almonds, but at a fraction of the cost.
Needless, to say, I've stolen, echemm, been inspired by his signature snack.
Try not to eat all of 'em in one sitting!
1 lb Raw Almonds
1/4- 1/2 cup Really Really Good Olive Oil (this is très important, because, well, it's the flavor base) - or a couple turns around the nuts. Making sure they are fully coated.
4 Tbp + Herbs de Provence - this is really to taste. You'll discover your own appreciation for how much or how little.
Kosher salt pinch full or two
White Pepper a couple of dashes
1 cup Dried Cranberries
Pre-heat oven to 400F
In a bowl mix all of the ingredients together, except cranberries.
Be generous with Salt and Pepper, again, flavor.
Spread in a single parchment lined cookie sheet that you've sprayed or lightly oiled with olive oil.
Roast for about 8 minutes. or Until you can smell the nuts browning.
Shake the pan a couple times during roasting to make sure both sides of nuts are getting enough "sun"....
Remove from oven and immediately transfer to bowl with cranberries, toss. Taste for seasoning. While still hot, season to taste once again.
Let cool ( if you can stand the wait) and serve in a lovely cocktail serving dish.
Bon Appetit!