Recipe Overview
Why you’ll love it: Olive oil roasted almonds are a snack you can feel good about and they taste amazing! 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 (¼ cup each)
Easy Roasted Almonds
A protein snack. Crunchy golden brown almonds, roasted with flavorful, good-for-you olive oil, make a simple healthy snack. I find that these olive oil roasted almonds are the perfect between meals pick-me-up, along with a tall glass of water.
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.
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
Olive Oil Roasted Almonds
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 to 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
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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!
That’s fantastic! I’m so glad you like this recipe!
Do you think I could substitute coconut oil instead, I’m kind of a coconut nut!
I haven’t tested them that way, but I think that should work fine!
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.
I hope you loved them! All ovens are definitely different, and these go from not done to overdone pretty quickly. :)
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!
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!
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!
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!
Yummmmmm. Turned out perfectly! Love the anti-inflammatory boost of olive oil!
So glad to hear it! Thank you for taking the time to come back and leave a comment!
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.
Perfect! So glad you liked this recipe. Your friends and family are lucky! Thanks for taking the time to leave a comment!
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.
Sorry to hear that! There is a lot of variations in ovens…sounds like yours runs hot!
Unfortunately my almonds were burnt too :( maybe next time I’ll turn the heat down or put it in for less time
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.
The Almonds were burnt to a crisp in for even less time than this recipe called for.
Strange! Mine are always perfect…have you checked your oven temperature?
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.
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.
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… :-)
What an honor! Thanks Tom, glad you like these! Love your adaptations. :)
I usually do 15 – 16 minutes and it seems right to me…
just have to pay attention and use your nose… :-)
Yes! Once they get going, they go fast so it’s important to keep an eye on them.