Roasted Almonds Recipe

Raw almonds: These are the main ingredient and provide a crunchy, nutty base for the snack.

Olive oil: Helps the salt stick to the almonds and adds a subtle richness.

Sea salt: Adds flavor and a little crunch, making the almonds taste even better.

One of the most helpful moves in this Roasted Almonds Recipe is how to toss the almonds with olive oil and sea salt so they get coated evenly. Here’s a simple way to do it:

1. Put your almonds in a big enough mixing bowl so they have room to move around.
2. Pour the olive oil and sprinkle the sea salt over the almonds.
3. Use your hands or a big spoon to gently mix everything. Lift the almonds from the bottom and fold them over the top. Keep doing this until all the nuts look shiny and covered with oil and salt.

Doing this step well makes sure every almond gets a little bit of flavor and doesn’t end up dry or salty in some spots. When they roast, the oil helps the almonds turn golden and crunchy, and the salt sticks nicely to each one. If you skip this or don’t mix enough, some nuts might taste bland or uneven.

I remember the first time I tried roasting almonds, I just poured the oil and salt on top and didn’t mix much. When they came out of the oven, some were super salty, and others barely had any flavor. After that, I made sure to take my time tossing them well, and it made a big difference. Also, using your hands feels kind of fun and helps you feel when the nuts are coated just right.

So next time you roast nuts or even veggies, give this gentle tossing a try—it’s a small step that makes your snack taste so much better!

• raw almonds - Substitute with raw cashews: Cashews have a similar texture and can be roasted to achieve a comparable flavor profile.

• raw almonds - Substitute with raw pecans: Pecans offer a slightly sweeter and buttery taste, which can add a different but pleasant twist to the recipe.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting nuts.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and a unique flavor, suitable for those who enjoy a hint of coconut.

• sea salt - Substitute with kosher salt: Kosher salt has a similar texture and flavor, making it an easy swap for sea salt.

• sea salt - Substitute with Himalayan pink salt: Himalayan pink salt provides a similar salty taste with the added benefit of trace minerals.

• Allow the roasted almonds to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Store the roasted almonds in an airtight container to maintain their crispiness. Glass jars, plastic containers with tight lids, or resealable plastic bags work well.
• Keep the container in a cool, dry place, away from direct sunlight. A pantry or cupboard is ideal.
• For longer storage, place the airtight container in the refrigerator. This can extend the freshness of the roasted almonds for up to 3 months.
• To freeze, spread the cooled roasted almonds in a single layer on a baking sheet and place in the freezer for about an hour. This prevents them from clumping together.
• Once frozen, transfer the roasted almonds to a resealable freezer bag or airtight container. Label with the date for reference.
• Frozen roasted almonds can be stored for up to 6 months. Thaw at room temperature before enjoying.
• If you notice any off smells or flavors, discard the roasted almonds as they may have gone rancid.

• Oven Method: Preheat your oven to 300°F (150°C). Spread the roasted almonds in a single layer on a baking sheet. Heat for about 5-10 minutes, stirring occasionally, until they are warmed through and regain their crunch.

• Stovetop Method: Place a skillet over medium heat. Add the roasted almonds and stir frequently for about 3-5 minutes until they are heated evenly. Be careful not to burn them.

• Microwave Method: Spread the roasted almonds on a microwave-safe plate. Heat on high for 30-second intervals, stirring between each interval, until they are warm. This method is quick but may not restore the full crunch.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the roasted almonds in the basket in a single layer. Heat for about 3-5 minutes, shaking the basket halfway through, until they are warmed and crispy.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Spread the roasted almonds on the toaster oven tray. Heat for about 5-7 minutes, stirring halfway through, until they are warm and crunchy.

• Oven: Used to roast the almonds at a consistent temperature of 350°F (175°C).

• Baking sheet: A flat surface to spread the almonds in a single layer for even roasting.

• Parchment paper: Lining the baking sheet to prevent the almonds from sticking and to make cleanup easier.

• Mixing bowl: Used to toss the almonds with olive oil and sea salt, ensuring they are evenly coated.

• Measuring cups: To measure the exact amount of raw almonds needed for the recipe.

• Measuring spoons: To measure the olive oil and sea salt accurately.

• Spatula: Useful for stirring the almonds halfway through the roasting process to ensure even browning.

• Airtight container: For storing the roasted almonds once they have cooled completely, keeping them fresh.

Preheat efficiently: Preheat the oven while you gather and prepare your ingredients to save time.

Quick coating: Use a large mixing bowl to toss the almonds with olive oil and sea salt for even and fast coating.

Even roasting: Spread the almonds in a single layer on the baking sheet to ensure they roast evenly and quickly.

Stir midway: Stir the almonds halfway through roasting to promote uniform browning and avoid burning.

Cool quickly: Transfer the roasted almonds to a cool surface immediately after roasting to speed up the cooling process.