Olive Oil Roasted Almonds

At a glance

What stands out: Olive oil roasted almonds are a snack you can feel good about and they taste memorable! Roasting enhances the flavor of any nut and it’s straightforward to do.

How long it takes: 20 minutes
Equipment you’ll need: bowl, rimmed baking sheet
Servings: 12 (¼ cup each)

Straightforward Roasted Almonds

A protein snack. Crunchy golden brown almonds, roasted with flavorful, good-for-you olive oil, make a simple lighter snack. We find that these olive oil roasted almonds are the reliable between meals pick-us-up, along with a tall glass of water.

A portable snack. We love that roasted almonds are straightforward to pack, too. Our 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.

What goes in

• 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 a standby 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 it comes together

Olive oil roasted almonds are straightforward to mix. 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 rich.

Who says you needs something fancy and complicated? Sometimes simple is best. Almonds, olive oil, salt. We like to add just a touch of cayenne to keep you on your toes. We guarantee these are going to become a favorite for everyday snacking and entertaining as well.

Ways to change it

We have to admit that we 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. We'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 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 from-scratch 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.

Keeping leftovers

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.

• Yield: 12
• Prep: 2 minutes
• Cook: 18 minutes
• Total: 20 minutes

Ingredients

• 3 cups whole raw almonds
• 2 tablespoons extra virgin olive oil (or another oil such as avocado, grapeseed, or coconut oil)
• 1 teaspoon fine sea salt
• ¼ teaspoon cayenne pepper (optional)

Method

1. Preheat oven to 350°F.
2. In a medium bowl, toss together all ingredients until almonds are well coated. A rubber scraper works well.
3. Scrape almonds onto a large rimmed baking sheet; arrange in a single layer.
4. Roast for 10 minutes, stir, and continue roasting for another 5 to 8 minutes or until lightly browned. Watch carefully as they can burn quickly.
5. Cool completely on baking sheet before storing in an airtight container or jar.

Notes

Salt and pepper almonds: Make as directed except add 1/2 teaspoon coarsely ground black pepper (omit cayenne).

Honey roasted almonds : Mix one and a half tablespoons of honey with a teaspoon of salt and one and a half tablespoons coconut oil. If the honey is too stiff, heat it 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.

BBQ almonds: Toss the almonds with oil, then add a tablespoon of from-scratch BBQ rub before roasting.