Olive Oil Roasted Almonds
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Olive oil roasted almonds are a snack you can feel good about and they taste amazing! You won’t be able to stop snacking on them.
Recipe Overview
Why you’ll love it: Roasting really enhances the flavor of any nut and it’s super easy to do.
How long it takes: 20 minutes
Equipment you’ll need: bowl, rimmed baking sheet
Servings: 12 (1/4 cup each)
Crunchy golden brown almonds, roasted with flavorful, good-for-you olive oil, make a simple healthy snack. They are so satisfying and tasty, especially if you’re craving something salty.
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.
Very often when three-ish o’clock rolls around, I get a headache and sort of hit the wall. Usually I’m just in need of a little protein and some water. These olive oil roasted almonds are the perfect pick-me-up, along with a tall glass of water. They give me just enough energy to do all my afternoon tasks and make dinner.
Roasted almonds are portable, too. My parents pack individual portions in snack-size resealable bags and take them hiking or snowshoeing. They’re great for lunch boxes.
Almonds, like most nuts, are really good for you! Take a look at the FAQ section below to find out more about the health benefits associated with almonds.
You’ll find the printable recipe card near the bottom of the post. It has complete instructions, measurements, and nutrition information along with some flavor variations, too.
What You’ll Need
- 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.
About This Recipe
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.
FAQs
In short, the answer is no. Some folks prefer to soak almonds overnight before enjoying them. They become softer, maybe a bit less bitter, and more buttery tasting.
However, the difference isn’t notable and doesn’t increase or decrease the nutritional value.
According to Healthline, almonds are one of the best foods you can eat. They have several health benefits and are loaded with antioxidants, minerals and vitamins, and fiber. They can help to control blood sugar, blood pressure and weight gain.
Roasting almonds makes them crunchier and deepens their flavor. In short, they are more delicious!
There is some evidence that roasting nuts can affect their nutritional value. Roasting them at a lower temperature lessens this effect and storing them in the refrigerator is recommended.
Make It Your Own
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 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 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.
- Add dried herbs such as rosemary, Italian seasoning, or thyme.
- Add smoked paprika or chipotle chili powder. We use smoked paprika in our smoky roasted almonds.
- 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.
More Nutty Snacks
Not feeling these almonds? I have more nutty snack recipes (and a few that aren’t nuts) and I’m sure you’ll find something to love. Try:
- Sugar Free Cinnamon Roasted Almonds
- Smoky Roasted Almonds
- Sweet and Spicy Bourbon Candied Pecans
- Vanilla Bean Candied Walnuts
- Pepitas (Pumpkin Seeds): eight ways
- Cinnamon Roasted Chickpeas or Air Fryer Chickpeas
- Spiced Pecans Recipe
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
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)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated. A rubber scraper works well.
- Scrape almonds onto a large rimmed baking sheet; arrange in a single layer.
- 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 or jar.
Notes
- Makes 12 (¼ cup) servings.
Variations:
- 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 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.
- BBQ almonds: Toss the almonds with oil, then add a tablespoon of homemade BBQ rub before roasting.
Nutrition Information
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.
Jess says
Yummmmmm. Turned out perfectly! Love the anti-inflammatory boost of olive oil!
Rachel Gurk says
So glad to hear it! Thank you for taking the time to come back and leave a comment!
Jon R says
Thews really are good. I added dried rosemary. And a bit more cayenne and salt. But I do nuts every year for clients and friends and family. Usaully spiced mixed which are a lot more work! So I know my nuts. These turned out good. And this year the almonds cost a lot less than the rest of the nuts, so it save me tones.
I expect good reviews.
Rachel Gurk says
Perfect! So glad you liked this recipe. Your friends and family are lucky! Thanks for taking the time to leave a comment!
Julia Mothkovich says
My almonds burnt after ten minutes, but I will try this recipe again and use less time. I think I will turn the over down to 325, too, just to make sure they don’t burn.
Rachel Gurk says
Sorry to hear that! There is a lot of variations in ovens…sounds like yours runs hot!
Victoria says
Unfortunately my almonds were burnt too :( maybe next time I’ll turn the heat down or put it in for less time
Rachel Gurk says
Sorry to hear that! Oven temps really vary a lot and almonds go from perfectly toasted to burnt very quickly. It’s important to keep an eye on them.
Andrew says
The Almonds were burnt to a crisp in for even less time than this recipe called for.
Rachel Gurk says
Strange! Mine are always perfect…have you checked your oven temperature?
Michee G says
I think the author needs to check her oven temperature. I agree with everyone here who stated the time and temp in the recipe is way too much. Lower your oven temperature and shorten the cooking time to avoid burning the almonds.
Rachel Gurk says
Hi Michee – I’ve had great luck with these in the past. My mom makes them all the time too, so I actually texted her and asked if she’d mind retesting them. My kids now have severe food allergies to tree nuts so I’m hesitant to test them again in my home.
Tom Heineman says
I’ve made this several times and it’s a nice, simple easy way to toast almonds…. I use 1 tablespoon of olive oil or it seems they are a little too oily
I sometimes add jalapeno seasoning or New Mexican Green Chili powder to spice things up a bit
I make it so often I have it taped to the cabinet next tot he stove… :-)
Rachel Gurk says
What an honor! Thanks Tom, glad you like these! Love your adaptations. :)
Tom Heineman says
I usually do 15 – 16 minutes and it seems right to me…
just have to pay attention and use your nose… :-)
Rachel Gurk says
Yes! Once they get going, they go fast so it’s important to keep an eye on them.
Kiki says
What oven rack is best to roast almonds?
Rachel Gurk says
Middle would be best!
Mary bucciarelli says
10 minutes was too long. I did another batch and left them for 6 minutes then stirred and then 6 minutes again. The 10 minutes method made them taste burtn
Rachel Gurk says
I haven’t had the experience of them burning. Was your oven set to the correct temperature? There are a lot of variations between ovens, so it could be that your oven runs a little hotter than mine does.
Michael says
The first time I made these, 10 minutes twice was too long in the oven. They had had a slightly burnt flavor. The next time, I only went 6 minutes twice, and took them off of the baking sheet to cool. Much better!
Rachel Gurk says
Thanks for your feedback! Ovens vary a lot so it’s helpful to know about the shortened cooking time in your oven. Thanks!
Shuchi says
For how long these almonds last?
Rachel Gurk says
At least a couple of weeks. I typically store them in the fridge to prevent them from becoming rancid.
Jeanette | Jeanette's Healthy Living says
Love roasted almonds and w/ olive oil, so much better!
Jessica @ A Kitchen Addiction says
Great idea to roast almonds with olive oil! Sounds like the perfect snack!
Taylor @ Food Faith Fitness says
Such a simple snack! I love roasted almonds but I usually buy them already roasted. Thanks for this..heading over to Food Fanatic, and pinning!
denise says
these sound good–could use them right now!
Liz@Virtually Homemade says
Yes-I hit my wall at 3:00 too! I often eats some nuts to keep me going to dinner. These almonds look amazing!
Katrina @ Warm Vanilla Sugar says
I love roasted almonds! These look great!