Roasted Hazelnuts with Thyme
['2 cups hazelnuts (10 ounces)', '2 tablespoons fresh thyme leaves', '2 tablespoons extra-virgin olive oil', 'Coarse sea salt such as Maldon or fleur de sel to taste']
Preheat oven to 450°F with rack in middle.
Roast nuts in 1 layer in a shallow baking pan in oven until nuts have a toasted aroma and skins are very dark, about 8 minutes. Remove from oven and let stand 30 minutes, then, if desired, rub in a kitchen towel to remove any loose skins.
Heat nuts with thyme in oil in a large heavy skillet over medium heat, shaking skillet, just until hot. Transfer to a bowl and sprinkle with sea salt.
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