Almond Free Buttered Breadcrumbs
Few toppings do as much heavy lifting as a handful of golden, buttery breadcrumbs. Toasted low and slow in a skillet, these little crumbs soak up the butter and develop a deep, nutty crunch that makes everything they touch taste more interesting — pasta, roasted vegetables, soups, you name it. Fresh thyme and a pinch of sea salt bring just enough seasoning, while the optional parsley adds a pop of color and brightness if you want it. The whole process takes under ten minutes and uses nothing but pantry staples, so there's zero guesswork about hidden nut-based fillers or almond-derived oils that sometimes sneak into pre-seasoned store-bought toppings. Letting the crumbs cool on a plate for a couple of minutes is the small but important step that takes them from good to genuinely crispy. Keep a batch on hand and you'll find yourself reaching for them constantly.
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Learn more →Ingredients
4 servings
- 3 tbsp unsalted butter
- 1 cup plain breadcrumbs
- 1 tsp fresh thyme leaves
- ¼ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Melt the butter in a large skillet over medium heat until the foam subsides and the butter is fully liquid, about 1 minute.
- 2
Add the breadcrumbs and stir to coat evenly in the butter. Spread into an even layer and cook, stirring every 30–45 seconds, until the crumbs are deep golden and smell nutty, 5–7 minutes. Watch closely, as they can go from golden to burnt quickly.
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