How long it takes: 20 minutes Equipment you’ll need: bowl, rimmed baking sheet Servings: 12 (¼ cup each) A portable snack. I love that roasted almonds are easy to pack, too. My parents package individual portions in snack-size resealable bags and take them hiking or snowshoeing. They’re great for lunch boxes. A party snack. Add roasted almonds to your next cheese board or charcuterie board. Serve them as a nibbler to go with a specialty cocktail like this vanilla bourbon fizz or a cranberry gin and tonic with rosemary. They go great with craft beer or a nice oaky chardonnay.
Ingredient Notes
Whole Raw Almonds: Look for whole almonds that haven’t been roasted or blanched, i.e. raw almonds. The almonds should be shelled but will still have the brown skin. Often they can be found in the produce section of the grocery store in 16 oz. bags, which will be right around 3 cups, just what you need. Olive Oil: Use a good quality extra virgin olive oil for the best flavor. Sea Salt: Choose a fine salt rather than coarse salt. It coats the almonds more evenly. Cayenne (Red Pepper): This is totally optional. Keep reading for more flavor ideas.
How To Make Roasted Almonds
Olive oil roasted almonds are super easy to make. Just toss the almonds with olive oil and salt, and bake. Stir them once during the baking time so they brown evenly. Be sure to watch them closely towards the end because they can scorch pretty quickly. The almonds appear oily when they are hot out of the oven but most of that great flavor soaks back into the almonds as they cool. You’re left with a treat that is simply delicious. Who says you needs something fancy and complicated? Sometimes simple is best. Almonds, olive oil, salt. I like to add just a touch of cayenne to keep you on your toes. I guarantee these are going to become a favorite for everyday snacking and entertaining as well.
Recipe Variations
I have to admit that I love these almonds just the way they are. However, there are lots of ways to flavor roasted almonds. You can go savory, spicy, or sweet. Here’s some (untested) ideas for you to try. I’d love to hear some of your ideas, too.
Salt and pepper almonds: Make as directed except add ½ teaspoon coarsely ground black pepper (omit cayenne). Honey roasted almonds: Mix one and a half tablespoons of honey with a teaspoon of salt and 2 tablespoons coconut oil. If the honey is too stiff, heat it very slightly in the microwave. Coat the almonds with the mixture and roast as directed. Cinnamon sugar almonds: Combine a tablespoon of sugar with a teaspoon of cinnamon and a pinch of salt. Toss the almonds with coconut oil, then add the cinnamon sugar, and stir lightly to coat. Roast as directed. Or try cinnamon almonds without sugar. BBQ almonds: Toss the almonds with oil, then add a tablespoon of homemade BBQ rub before roasting. Smoky roasted almonds: Add smoked paprika or chipotle chili powder. We use smoked paprika in our smoky roasted almonds. Add dried herbs such as rosemary, Italian seasoning, or thyme. Try different oils to roast the almonds: avocado, grapeseed, or coconut oil are good choices.
Storage Tips
Store roasted almonds in an airtight container. A clean recycled jar with a tight lid is a good choice. If you’re not going to eat them right away, store them in the refrigerator for up to three months or in the freezer for up to six months. Quick-Start Guide!
