2tablespoonsextra virgin olive oil(or another oil such as avocado, grapeseed, or coconut oil)
1teaspoonfine sea salt
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.
Makes 12 (¼ cup) servings.
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.