Olive Oil Roasted Almonds | with video
Posted: 03/09/2014
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These olive oil roasted almonds are a snack you can feel good about — plus they taste amazing! You won’t be able to stop snacking on them.
Very often when three-ish o’clock rolls around, I get a bad headache and just hit the wall.
I partly attribute this to the fact that little man likes to wake up between 4:40 and 6 every day. And when he sleeps until six, I get excited that he “slept in.” However, I also think I that I am often in need of some protein and some water. These olive oil roasted almonds are the perfect pick me up with a tall glass of water. They give me just enough energy to do all my afternoon tasks and make dinner. Plus the combination of the almonds, olive oil and salt make these a very, very delicious snack.
About these Roasted Almonds:
They are super easy to make too. Just toss the almonds with olive oil and salt and bake. They’ll appear pretty oily when they are hot out of the oven but a lot of that great flavor will soak 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. Oh, and a touch of cayenne just to keep you on your toes. I guarantee these are going to become a favorite for every day snacking and entertaining as well.
Not feeling these almonds?
I’ve got you covered with other nutty snacks — I’m sure you’ll find something to love. Try:
Head on over to Food Fanatic to get the Olive Oil Roasted Almonds recipe or get it right here!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
These olive oil roasted almonds are a snack you can feel good about -- plus they taste amazing! You won't be able to stop snacking on them.
Ingredients
- 3 cups whole raw almonds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper, optional
Instructions
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated.
- Spread into a single layer on a large baking sheet.
- Roast for 10 minutes , stir, and continue roasting for another 5-8 minutes or until lightly browned. Watch carefully as they can burn quickly.
- Cool completely on baking sheet before storing in an airtight container.
Nutrition Information
Serving: 1/4 cup, Calories: 179kcal, Carbohydrates: 6g, Protein: 6g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 14g, Sodium: 177mg, Fiber: 3g, Sugar: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Brandy says
Pulled these out of the oven about 30 mins ago and I can’t quit eating them! I didn’t have any cayenne so I used chili powder instead and I also added in some garlic powder. I was worried about the nuts burning like other reviewers have mentioned so I did 6 mins, stir, 6 more mins, stir then an additional 4 mins. I probably could have kept them in another few mins, I’m assuming because I doubled the recipe. This will be no go to for roasting almonds from now one! Thank you for sharing!
Rachel Gurk says
So happy to hear you liked them! Thanks for taking the time to leave a comment!
sahana mani says
hi, i make roasted almonds all the time but in my own way. here’s my recipe:
1. heat a pan on med heat and add olive oil
2. add almonds and stir around
3. mix around until almonds turn a darker color
4. add salt, garlic powder, and curry powder for spice
5. scoop into bowl and enjoy!
i hope this helps if you don’t want to use the oven <33
Rachel Gurk says
Sounds delicious!
sahana mani says
thx
Rachel Gurk says
You are welcome!
Linda says
People complaining about the time didn’t read the directions carefully! I follow the directions and they came out fine and delicious.0
Rachel Gurk says
Glad to hear it! Thanks for taking the time to leave a comment!
Mary Sullivan says
I am hooked on this recipe! Tried it a couple of weeks ago and I’m making my 3rd batch. Just what I need mid-afternoon to keep me going. A completely healthy snack that tastes AMAZING!
Rachel Gurk says
That’s fantastic! I’m so glad you like this recipe!
Karon (Chelle) Carpenter says
Do you think I could substitute coconut oil instead, I’m kind of a coconut nut!
Rachel Gurk says
I haven’t tested them that way, but I think that should work fine!
Joseph Zdanowski says
I’ve roasted almonds without adding an oil so I have experience what is too hot for my oven. So I checked at 8 minutes stirred and ran for another 4 then 4 more. Usually mine were done in 10. Oil makes them take longer. Smell great can’t wait till they cool.
Rachel Gurk says
I hope you loved them! All ovens are definitely different, and these go from not done to overdone pretty quickly. :)
Dave H says
Oh my gosh! These are SO delicious and crispy! I usually use coconut oil, but I ran out, so I searched for an alternative recipe with olive oil and this one came up. I didn’t have any issues with the recommended temp. I also added more cayenne and salt for an extra kick. LOVE LOVE LOVE!
Rachel Gurk says
Oh I’m so glad you liked them! I love the addition of cayenne! Thanks for taking the time to come back and leave a comment!
Renee E says
I was nervous about burning these as others have said so I did 6 minutes, stirred and then another 6 minutes. They weren’t done yet so I think the original time in the recipe would have worked great. These were really tasty in your beets and feta salad https://www.rachelcooks.com/salad-with-beets-almonds-feta-dijon-vinaigrette/
Also a great healthy snack on their own!
Rachel Gurk says
So glad you liked these! We’ve tested the recipe a few times and think the time stated is good, too…but ovens vary and these definitely need to be watched closely!