Finally the secret to perfectly salted DIY roasted almonds (not just salted on top) that are SO much better than anything you can buy!
Make sure to head over to the Quick Healthy Recipes page for more great ideas.
Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you – thanks for your support!
You may remember when I mentioned that I had discovered, by accident (because I'm cheap frugal smart with money), that DIY roasted almonds are WAY better than roasted-salted almonds from the store.
Way. Better.
As in, you may find you have trouble eating only a few. But that's where your small bowls for portion control will come in to play - we don't need to suffer through blah food in order to practice portion control, do we?
This is just fair warning that you will not want to start eating these straight from the jar!
Now, before you go all "can't we just buy anything for convenience anymore?" on me, let me explain that I don't make these DIY roasted almonds because they are any more healthier or more 'real food' than basic roasted nuts you can buy (though if you were soaking and sprouting them, they might be, but most raw almonds seem to be already steam-pasturized...).
So if you're needing convenience, buy away.
No, I make these because they save me a couple dollars (and we all eat a lot of nuts around here, so it adds up), but more importantly they taste amazing.
Really, I had no idea there would be such a difference between home-roasted almonds and store-bought!
And it's not just me - everyone I serve them to agrees, too. I've had guests be so surprised that they "had" to go back for seconds - and thirds.
Make DIY Roasted Almonds
I've made a lot of flavored nuts (this spicy one is great) but I've not been happy with basic roasted nuts, mainly because the salt never wanted to stick to the nuts after cooking.
So when confronted with the price difference between roasted and raw almonds, I started researching and I learned from this recipe that the secret to a salted flavor all the way through roasted nuts is to dissolve salt in hot water first, and then coat the raw nuts with this mixture and cook them.
I adapted the recipe to cook fully in an oven to be easier and to be able to make a large batch.
TIP: By the way, I LOVE using a little glass tablespoon measuring cup in recipes like this calling for more than one tablespoon - so easy!
Ingredients
- Almonds
- Fine grain sea salt (or use a pink Himalayan or other pure, non-additive salt)
- Olive oil
Equipment Needed:
- Roasting pan
- Glass tablespoon measuring cup
- Silicone baking mat or parchment paper
- Large metal or wooden spoon
Directions
Dissolve salt in water as much as possible and then pour onto raw nuts, stirring thoroughly. Spread onto a lined baking sheet.
Bake at 375 for about 15 minutes, stirring at the halfway mark.
After baking, coat the warm nuts with a bit of olive oil and a couple shakes of sea salt and let them cool. They soak up all that goodness and then look like the perfectly roasted almonds that they are.
To flavor or not?
I don't often add any flavoring because I usually want a basic nut I can then use to top salads and in my favorite granola, as well as for snacking.
Any herb can be added, though, and garlic powder or seasoned salt would probably make them even harder to stop eating as a snack - if that's possible - so flavor as you'd like.
This basic DIY roasted almonds recipe has changed our nut-eating life, though, so I just had to share with you how easy and amazing it is to roast your own almonds at home.
The one thing you have to be careful of is burning - it's literally a minute between perfect and slightly burned nuts.
And, yes, I've experienced it first hand - but you know what? Brian and I agree that even the slightly "too-browned" almonds are better than commercially roasted. Go figure.
I'd love to know what you think of these!
Perfectly Salted DIY Roasted Almonds - seriously the BEST!
Ingredients
- 4½ cups raw, whole almonds
- 1½ tablespoons HOT water
- 1½ teaspoons sea salt
- 2 tablespoons olive oil
- sea salt to taste
Instructions
- Heat oven to 375 degrees and line a large baking sheet with silicone or parchment.* Place the raw almonds in a large metal or ceramic mixing bowl (we'll be adding the hot nuts back into it, so don't use plastic).
- Stir 1½ teaspoon of salt into the hot water until mostly dissolved (it hardly ever completely dissolves for me - it's okay if it doesn't), pour over the nuts in the bowl and mix until all are coated.
- Transfer to prepared baking sheet, spreading the nuts in a single layer.
- Bake for about 8 minutes, stir well and spread back into a single layer. Bake for 6-8 minutes more, depending on how your oven cooks (Ours are usually perfect at about 15 minutes total, but your oven may vary, so may take 5-10 minutes longer). To test doneness, the nuts should be nicely browned, inside and out (you can cut one open to see if it's browned inside). Keep an eye on them, this is when they can burn quickly - but you don't want them undercooked either or they won't be crisp (once you've made them, the timing is easier).
- When they are done baking, put the hot nuts back into the large bowl and pour the olive oil over them. Toss well until all the nuts are coated, shaking on sea salt as you go. You can taste one, but they're very hot, so be careful (I usually just like to see a bit of salt on the outsides and that seems to be enough with the original salt-water coating).
- Leave the nuts to cool in the bowl, or spread out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.**
- Store in an airtight container at room temperature.
Notes
Nutrition
Other healthy snack recipes you may like:
Healthy Maple Sweetened Chili Pecans
Healthy Homemade Chocolate Covered Pecans
Cashew, Cranberry and White Chocolate Granola Bites
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn't change your price. Click here to read my full disclaimer and advertising disclosure.
Sarah says
OMGsh!! These are The. Best. Nuts. Ever.
So good!!!!!
Thank you for the recipe!
Jami says
You're welcome - so glad you tried them!!
Sibylle says
These are absolutely amazing. Portion control is definitely a problem. Thank you so much for this delicious recipe.
Jami says
Ha - so true!!
Carole says
Yes, it's true, best roasted almonds. Have made a few times, have to portion control for hubby!! Thanks!
Jami says
Glad you like them, Carole - thanks for the review!!
Linda Alegria says
I have made these twice. The first time, the almonds didn't come out as crunchy or as salty as I had hoped/liked (the almonds still had the raw taste to them, which I'm not a huge fan of). I tried this again, with a smaller batch and in my toaster oven. DELICIOUS. I'm eating them now as I post this review! I kind of eyeballed the hot water + salt, and also eyeballed the olive oil at the end. I may have put just a tad bit too much olive oil (I'm only saying this because these are too good lol). I will definitely do this in small batches because 1) the result was much better (but not sure if I made mistakes the first time around) and 2) I will have less nuts and won't feel bad eating the whole batch if its a smaller batch! I know almonds are a healthy snack, but they're still calorically dense and the calories add up QUICK lol I'm so happy they came out so good, though! I'm all about saving money by doing things myself so this is awesome. Thanks so much for the recipe!
Jami says
I'm glad that worked for you, Linda!
It does sound like that first batch of almonds could've been cooked longer - your oven is probably different than mine, as far as temperature.
Really appreciate the review!
Stacey says
just like to say that these are great..iam followong a low carb/keto WOE and these make a great snack...i had been buying shop bought almonds but really wanted to get away from the highly processed vegetable/seed oils. I'd just like to mention for the UK people that I made this recipe out to be about 675g of almonds. and I bakes on gas mark 5. I also had to bake in two lots as our ovens/ trays arnt as big. but none the less they came out perfectly.
Jami says
Great -thank you so much for your UK tips, Stacey!
Tejus says
These are super delish! I recommend everyone to try these. The inside of these almonds are brown just like you said and perfect.
Jami says
I'm so glad you like these - thanks for the review and spreading the word about them!
Melissa O says
So easy, so yummy! My 7 year old gobbled them up. Thank you!!
Jami says
Yay! Thanks so much for the review, Melissa!
Thewave says
Good flavor, but I’m going to try soaking in water overnight then add salt, then roast at 350 for about 15 minutes. Soaking makes nuts lighter and less chewy. Soaking may also protect from burning.
Carol says
Hi Jami! I usually roast my raw almonds in the toaster oven once cup at a time (I'm the only one here that eats them). My toaster oven requires a lower temp (325 degrees 8 min) BUT I always wanted them to be salty. Today I followed your recipe but for 1 cup almonds I did 1 Tablespoon hot water and 1 teaspoon sea salt.
Mixed like you said in a bowl, and roasted 4 min, stirred, then 4 more minutes. Perfect! And I did not add the oil. Delicious. Thanks!
Jami says
Oh, good to know it will work for a smaller batch like that in a toaster oven-
Thanks, Carol!
Ellen says
These are THE BEST and will now be my "go to" snack!! Bought a 12oz bag (2 1/4 cups) of raw almonds which is exactly 1/2 of your recipe! So I halved the rest of the recipe and used a 10 x 15 jellyroll pan which was the perfect size!!
Jami says
Wonderful, Ellen -thank you so much for the review!
Mary says
Excellent roast almonds recipe! I agree with another post...I’ll never buy commercially roasted nuts again after trying this simple and delicious recipe! I like that I can control the salt..
Jami says
So happy you like this, Mary - thanks so much for a review!
Elizabeth says
love your recipe for roasted nuts! I use a mix of almonds, pecans and walnuts and love they are not overly salty.
Jami says
Glad you like this, Elizabeth - thanks for the review!
diana says
Holy Toledo, Batman! So incredibly good! Never buying roasted almonds from store again.
Jami says
😂 So glad you liked these!
Mike Mozley says
Jami,
I just made these for the first time...
They turned out GREAT!! Thank you for the recipe and for taking the time to share it.
Jami says
Glad you liked these, Mike!
DavidWagner says
Perfect... next batch I'm going to add Old Bay for the post oil "salt"...
Following you now on IG
Jami says
That sounds wonderful, David - thanks so much for reviewing!
Tasneem says
I tried your method and it is amazing! So super impressed! Like you said... It is just so hard to stop eating. I used mixed nuts & tons of cashews. I used 1tsp of salt and 2tbsp of water over 3 cups. For me it was perfect. I didn't need to further use salt after a very tiny drizzle of olive oil after the roast.
Jami says
Glad you enjoyed these - thanks so much for the review!
Chuck says
Jami,
I, too am "smart with money" and can't stand to burn a batch of expensive almonds. I toast almonds lower for longer, reducing my chances of overcooking. A cookie sheet of almonds cooked for 55 min at 230 F has worked well for me. I sample a few at 50 min or so to judge how they are progressing.
I've used your olive oil & salt technique. I'm going to try the brine for a little more salty "bite".
Jami says
Thanks for the tip, Chuck!
Tania says
Delish, just like you say they are the best, and easy to make.
Isabeau says
These are incredible. I couldn't believe how tasty they turned out with so few ingredients (so little salt and oil).
Jami says
I know, it is kind of amazing!
Cheryl says
Have you ever tried roasting and salting sliced almonds? Any recommendations?
Jami says
No. You'd have to be very careful about cooking them without burning, I'd think.
Cheryl says
Have you ever tried this with sliced almonds? I am finding that eating whole almonds is damaging my teeth and my dentist has advised to switch to sliced almonds. The only problem is that I haven't been able to find roasted, salted almond slices so I want to make my own. Any advice here?
Jami says
I would try it, but again you'd have to keep watch on the baking - like at the 3-4 minute mark I'd think, stir and bake. Maybe three times at much shorter baking intervals so they don't burn?
Cindy E. says
I made these tonight, trying to find a healthy alternative to smokehouse almonds. The only change I made was using avocado oil instead of olive oil (for a milder flavor) and added about a teaspoon of Liquid Smoke. Holy Hannah, they were fantastic! Thank you so much for this recipe. Now we don’t have to consume the bad ingredients in the big name brand.
Jami says
What a great idea, Cindy - that does sound yummy!!Thanks so much for the review.
Valerie in AZ says
Wow, this recipe seriously IS the best! My oven runs hot, so 6 minutes per side was perfect. My test bites were so good I poured a bunch into a dish and started munching on them hot (yum!). So now I have perfectly roasted/salted ORGANIC deluxe mixed nuts; thank you!
Jami says
Oh, yum! So glad you liked this - thanks for the review!
Valerie says
Awesomely perfect nuts. I did not add more salt with the oil as I planned to coat some in chocolate for almond bark. I had to force myself to stop eating the nuts so I would have some left to coat. Will definitely make again. My husband lived them too!
Jami says
Yes, I can relate to that Valerie 🙂
DPBKLYN says
Try this with a little coconut oil instead of the olive oil over the hot almonds, not quite as healthy, but AMAZING!
Jami says
Thanks for the review and tip!
Meredith Bickett says
I loved this recipe! Absolutely agree, better than store bought, so addicting! I enjoyed them so much, I also tried them with pecans, but I did chopped pecans and then used them in a bourbon pecan pie. They took it to the next level! Thanks so much for sharing!
Jami says
Ooo, that pies sounds amazing, Meredith!
Thomas Troske says
Made these today and they really came out so much better than store bought. My wife even ate them. Very very easy. You do not have to be an experienced cook to make these. I will try the spices ones next.
Great job
Jami says
So happy you - and your wife - liked them, Thomas!
Jody W. says
I tried this a few years ago and it was AWESOME! However, I lost the recipe and had to seriously scour the web to find it again. This time I saved in PDF and printed 🙂 Wanting to do vacuum packed jars (Yay FoodSsaver!) of mixed nuts as gifts this holiday season.
I experimented with your recipe using pecans. I wanted a bit of sweetness, but not overly 'sugared' or praline (?)
All I did was substitute sugar for the salt. 1st batch, OK, a little overdone. Realized I had to dial back the time and cut it down to 10-11 minutes and that seemed to do the trick. Pecan is still the dominant flavor with a little sweetness thrown in and NOT like a 'candied' nut. Exactly what I wanted!
Thanks so much for sharing a very easy, simple, and super tasty recipe!
Jami says
Glad you found it again, Jody! That is such a good tip with the pecans - I'll have to give it a try.
Jess says
Making them today and adding everything bagel seasoning with the olive oil!!!
Jami says
Oh, that sounds good!
Marie says
Jiminy Crickets! You were NOT EXAGGERATING about how ridiculously addictive (and easy) these are!
Jami says
Love this. 🙂
Zack says
So easy and delicious!
Jami says
Thank you!
Bette Solomon says
We love these salted almonds. You are right!! The hot water + salt first helps them stay salty. I make them about once a week, and I always take some to friends when I visit. Excellent and easy recipe. Keep up the good work.
Jami says
I'm so glad you discovered these, Bette!!
Susan K says
I made these they turned out great, thanks so much!
Just letting you know in the video it says after you add the salt and water mixture to bake for 8 min??? then remove and add the oil & salt. Also it shows you adding the oil but not the salt or did you put the salt in with the olive oil?
Neelie says
I discovered this about a year ago and always make a new batch when I run out. I was busy when making them last time, and went a few minutes over on timing (15 min is perfect in my oven) so they'd got a little too toasted, but still delicious. I planted 4 hazelnuts last Spring and look forward to trying those.
Jami says
I'm so happy you enjoy this recipe, Neelie - thanks for reviewing.
Davina says
Thank you so much for this amazing recipe. You're right - they are the best!! 🙂
Jami says
🙂
Kraig says
This is my favorite roasted almond recipe and I've shared it with several people already. They make such a great snack, and for hiking and backpacking I add in some dried cranberries after the almonds are done.
Thank you!
Jami says
I'm so glad, Kraig - thanks for letting me know! And your hiking mix is a great idea!
Sue says
Delicious! I will be using this regularly. I can imagine gift boxes for holidays.
Jami says
Yes!
Melody says
Thank you for this! I will try it.
What is the purpose of the oil? Does it make your hands greasy when you eat them?
Jami says
No, the oil dries up almost completely but helps the almonds not have that dry roasted feel. Some people leave it out and like the dry roasted thing - I'd suggest trying both and seeing what you like best!
Melody says
These were perfect. Thank you for the recipe.
Sonika Agrawal says
Can we use vegetable oil instead of olive oil
Or can we just skip that step
Jami says
Yes, you can use any oil you want. You can skip it - they will be more like dry roasted nuts. I'd suggest trying it both ways and seeing what you like best!
Charlotte says
Perfectly roasted. Only thing I changed was instead of stirring at the halfway point, I turned the oven onto a low broil for 6 minutes. Stirring will inevitably leave some almonds on the original side and burn it dry out. I think at the adding oil stage I'll add a touch of honey next time too.
Jami says
Great, Charlotte - thanks for the review!
Justine Light says
OMGOSH. THESE are AMAZING!!!! I usually buy the organic Whole Foods roasted salted almonds, but they use oils that aren't good for you. I just made these with Himalayan salt and avocado oil - SO SO SO GOOOOOOOOOOOOD!!!! I can't stop snacking on them. Perfect snack for 38 week pregnant mommy with gestational diabetes also 🙂 Husband and children are enjoying, too! THANK YOU for sharing such a delicious recipe!
Jami says
Wonderful, Justine - so glad to hear that! Wishing you well 🙂
Sheila says
How long can you store these?.
I have made theses & agree they are delicious but it’s a lot of nuts for 2 people even when I half the recipe
Jami says
They live on the counter in a glass jar with a bail latch for as long as we eat them, which has been up to a month for us.
Martin Whyle says
Thanks for your blow by blow process, Jami,
I have been baking dry first - yes getting the right amount of time is crucial.
I then pour them into a bowl and add a liberal dash of a mixture of good quality Soy Sauce (like Shoyu or Tamari) + toasted Sesame Oil + grated fresh Ginger. Stir well, and put them on bench or in cooling oven to dry. Load in storage jar.
For flavour, I dissolve Wasabi in the liquid first, to give a hot taste.
Jami says
What a fun flavor combo, Martin!
C ser says
Good info.
Suzie says
Back to make more! I wasn't a fan of the olive oil so I think I'm going to skip it this time. Otherwise perfection!!!
Jami says
Glad you like it - and that's why it's good to DIY food, to tailor it to our own tastes. 🙂
Elie Q says
This is really the best we've tried. We've made it several times already! I had to do some work since I am not making 4.5 cups of almonds at a time. I'm not sure if this is helpful, but it comes up to 1 cup of almonds to 1 teaspoon of hot water, and 3/8 teaspoon of salt. I've also adapted it to cook in the air fryer, which takes a lot less time. It's like an instant snack for us! Thanks again.
Jami says
Thanks for your reduced amounts, Elie - that may be helpful for some. And I love the air fryer tip - I'll have to try that (though I always do make the larger amount, lol). Appreciate the review!
TerryF says
I have used this recipe many times - almonds always turn out great!
Jami says
Wonderful - thank you so much for the review!
Andrea says
I want to make a healthy snack and roast salt and vinegar almonds at home. I have raw almonds and want to get that nice saltiness and crunch plus the vinegar taste. Any advice on how to do it? My friend tried it by soaking her raw almonds in vinegar and even though the taste was great, the texture was not crunchy and I'm very interested in having delicious, crunchy, roasted S&V almonds. Thanks!
Jami says
Hmm, I haven't tried it, but wondering if you could dissolve the salt in vinegar instead of water? Then the almonds would bake in the vinegar, giving flavor but still cooking. Just an idea - let me know if you try it!
Kelli says
These are delicious! Followed the recipe after soaking/dehydrating.
Sruthi says
Hi, Can we use the same recipe for cashew nuts, pistachio ? or any kind of nuts?
By the way, tried with almonds and they were perfect .. loved them.
Jami says
Yes, I have roasted pecans and hazelnuts this way - I assume other nuts would work as well!
Sruthi says
Thank You.. Will give them a try
Tom says
Perfect results! Better than store bough, no question about that. I was surprised how little salt was required to get a good result.
Jami says
Glad you liked these, Tom - thanks for the review!
Debra says
Omg I just made these and they are super awesome! Thanks for the instructions =)
Jami says
Glad to hear you like these - they're almost surprisingly good, aren't they?
Kika Lyman says
Very pleased. Smoked Salmon pâté and cheese platter as a first coarse. Wanted to jazz the presentation up a bit. The almonds were perfectly scattered around the cheese. After mixing in the olive oil and spreading back onto the sheet, I ground some rosemary (very fine.) Sprinkled the olive oil coated nuts with a light dusting of ground rosemary, onion power and fine sea salt. Perfection. Highly recommend.
Jami says
Oh that does sound amazing - I'll have to try that Kika, thank you!
ed says
Great, made them twice so far. I don't have much luck getting the sprinkled salt to stick, so I leave it off and just increase the hot water to 2 T and dissolved salt to 2 teaspoons. BTW, this recipe is also great with pecans! Perhaps too good!
Jami says
Thanks for the tip, Ed!
Nina says
Fantastic! Making all time. Thank you.
TheMaskedBaker says
This is good! Make it!
The key is the initial hot water-and-salt prep, otherwise it won't be satisfyingly salty!
Ray says
Hi Jamie, just wanted to mention that Pink Himalayan salt is not sea salt, it is rock salt mined from the ground and contains somewhat different minor impurities from sea salt, not that it particularly matters. I thought you might like to make that small correction in the ingredient list or in future recipes. Cheers.
Jami says
Thank you, Ray, I do know that. I don't mention that in the article, so it must be the video. I think the point I was trying to make was that you can use whatever salt you want. 🙂
Ray says
Yep, salt is salt when it comes to cooking, that’s for sure, and I don’t mean to be a pedantic ass, but in the ‘Shop this recipe’ links of this article you do refer to it in parentheses as Pink Himalayan sea salt. Just trying to keep you honest, lol.
Jami says
Oh, ha! I couldn't see where I mentioned that salt - thanks for letting me know. I've changed it for you. 🙂
maggie says
Thinking of making these for Christmas gifts. How long will they keep? Thanks.
Jami says
Hmmm, we usually eat them within a month and they still seem great even at the end, so a month? I haven't tested the longevity of them, though.
Jeanine says
Sounds like a great recipe but you did not list the amount of almonds, salt, water or oil
Jami says
Follow the arrows to the recipe, Jeanine.:)
joe says
What went wrong? Mine was stale
Jami says
I wonder if you didn't cook them long enough? When you think they are done, you can cut one in half - it should be light brown inside. If not cooked long enough they stay chewy and may make you think of staleness. Just a thought, though there's no way for me to know for sure.
joe says
You're right! I let it baked for another 6-8 min and it came out perfect. Very crunchy and tasty!
Jami says
Great!
sumgal says
These are delicious! My go to recipe. Easy!
Poh Kheng Ong says
So quick and easy to make, and absolutely addictive!
Instead of adding more salt when tossing with olive oil, I sprinkled a Japanese spicy mix, which added an exciting punch.
Jami says
Sounds lovely!
Chuck says
This is a great receipe -- I have made this several times -- my favorite Almond -- except I use Avocado Oil instead of Olive Oil. That is recipe -- not receipe -- would not let me correct.
Jami says
Glad you like it, Chuck!
Linda says
Hi.. I think i will try tomorrow. It looks so yummy
Raw almonds is 4 and half cup? From video i saw only 3 cup 🙂
But anyway im sure your recipe making a great result. Thank you
Jami says
Yep, go with the full recipe on the blog. 🙂
mel says
came to your site from the yt video you posted because you didn't post any measuring units, looks like it's the same here... really irritating, but i'll still give it a go.
Jami says
PLEASE click the arrows on the top or bottom that say "Skip to Recipe" or "Take me to Recipe" for the full, printable recipe with measurements!
Sarah says
I don't usually post but this recipe is incredible. We like lemon rosemary almonds, so I substituted lemon juice for the water and added rosemary after the olive oil. The lemon flavor was perfect and the nuts were as crunchy as store bought. Thanks for this - it will become a family tradition.
Jami says
I'm so glad you tried this, Sarah - and your additions sound wonderful. I'll have to try that - I don't think I've had that flavor of almond before!
Cindy Chiow says
HI, lemon rosemary sounds incredible. Do you still add the salt to the lemon juice?
Kyle says
I've used this recipe twice now. I've never used the tablespoons of olive oil and additional salts. I merely stirred the salt Water solution in the nuts for several minutes before roasting. The water that absorbs into the almonds was more than sufficient for seasoning all on its own without meeting the second round of oil and seasoning. I will say it in my initial sea salt and water bath I also sprinkled on a mixture of Spice Islands Organic Garlic and Herb seasoning before baking them and it adhearded to the nuts just fine and made amazing almonds!
Jami says
That addition sounds delicious, Kyle!
Rebecca Stevenson says
i JUST WANT TO SAY RIGHT UP FRONT. I LOVE YOUR SITE AND RECIPES. I am from the old school of cooking from scratch for the past 50 + years. I have made this almond recipe many times and will continue as it is the very best, thanks to you. I am going to try your Artisan bread recipe today. I can hardly wait. Thank you for your time and effort.
Jami says
Oh, thank you so much, Rebecca - that means a lot to me!! I'm so glad you like this recipe - I'm always amazed how good these taste in comparison to store bought. I hope you enjoy the artisan bread, too!
Barb Brekke says
Turned out perfect!
John says
I’ve made these so many times, the least I can do is say thanks for sharing. They are so good, and so simple to make.
Jami says
Oh, I'm so glad John -thanks for the review!
Luke says
Awesome! Recommended!
Kim says
Outstanding! Thank you for sharing this recipe. These are absolutely the best. They taste better than store-bought ones. They are delicious. Thank you!
Jami says
Glad you thought so, too!
Amber says
Wow! Yum! These really ARE better than store bought. I have made this recipe to the letter at least 5 times. I have a batch in the oven and I'm drooling. This is my first batch with added herbs and I hope it comes it as deliciously as the plain salted. Hubs can't keep his hands of either. Between the two of us these last 3 days at most.
Jami says
I'm so glad you all like these, Amber!
Renee C. says
I just can't justify the cost of roasted nuts at the stores anymore so I went looking for a good (but quick & easy) recipe to do it myself. All I can say is you've got another convert, lol. These are sooooo delicious. I also used your recipe using not only almonds but pecans, and the pecans were to die for! Thank you for sharing. Now we can have awesome roasted nuts more often! 🙂
Jami says
You're welcome - I'm so glad to help you save money and have way better nuts. 🙂
Jen says
Great recipe, thanks! I’ve made it several times now. I recently tried it with cashews, hazelnuts and pecans with great results! Just had to reduce the oven time to a total of about 13 - 14 mins so the cashews didn’t scorch. And I usually add a sprinkle of garlic powder to the mix. No more store bought mixed nuts for me!
Jami says
Wonderful - thank you so much for these tips, Jen - the cooking time will definitely help others wanting to expand on this!
Gg says
Absolutely delicious, and so easy! Also used with black walnuts and cashews.
Jami says
Good to know you had success with other nuts - thanks.
tasha says
If I want to half the recipe I would only use half the amount of water an salt, right?
Jami says
Yes.
Larry W. Jennings says
Your video says 8 minutes roasting time, yet your printed receipt says up to 16 minutes roasting time. Which is correct, or am I missing something?
Jami says
I do 8 minutes and then toss the nuts in the pan before doing the remaining 7-8 minutes. Sorry for the confusion!
Julie Meserve says
Excellent recipe! I will be adding it to my nut gifting collection this year for the holidays! I normally do the spiced pecans, but I will add this recipe this year. I did an experiment and only did 1 cup of almonds to see if I liked the recipe. I did half the recipe without adding the last step of coating with oil and salt and half with the oil and salt. I must say I prefer the one without the added oil and salt. I really liked the almonds with the coated sea salt. I may try to soak them a bit longer in the salt water to infuse the inside with a bit more saltiness. I don't know if it'll work, but it'll be fun trying! This is a keeper!
Jami says
Great, Julie! That was a good idea to do the two batches. I think it's more like dry roasted nuts. We just like how the oil and salt helps the nuts keep moist. Good idea about gifting - I think I may do that, too!
Jen says
Have made this a few times already! Great recipe, thanks! After roasting, I also make almond butter out of them in my Vitamix.
So much better than what you get in the stores.
Jami says
Ooo, I bet that IS good - all that roasted flavor in the butter!
Adam says
Just curious, why the oil and extra salt? Does the initial salt water treatment not give them a hint of saltiness?
I would have thought that coating them in oil at the end would shorten their shelf life, as the oil would become rancid and affect the flavour.
Going to try this when I next get a chance, I love roasted almonds! Maybe I'll try adding a touch a Cajun or Moroccan spice mix...
Cheers!
Jami says
The oil is really soaked up by the almonds and I feel it gives more of a roasted flavor and texture. You can skip that step if you want to have more of a dry-roasted almond and then see which you like better.
The salt also is by taste - add it or not at the end, again it gives that roasted flavor and not the dry-roasted.
Art says
Excellent, leaves almonds crunchy and delicious. I used a little less salt.
J. S. says
Tried the exact recipe with cashews & it turned out awesome. Just read your spicy nut recipe & was wondering if we could apply the same method here. I mean mixing oil to the almonds (with salt & water) prior to baking. And also do you think if I skip the water & just coat the almonds with only salt & oil prior to baking will make any difference in the result. Thanks
Jami says
I've made nuts in the past with oil and salt before baking, but the salt just comes off - that's why I love this method! I have been thinking of how to apply this with other spices, but I haven't trie it yet. Good to know about the cashews - thanks.
John Lynch says
The almonds are very good.
paula says
Hi,
Thanks for the recipes. The question I have is on your PERFECTLY SALTED DIY ROASTED ALMONDS {SERIOUSLY THE BEST} page you dilute the salt in water and mix with the nuts (in my case I was soaking them in salt water) , bake, then oil and salt again. I wanted to try your other recipe of spices (cumin, curry, turmeric, garlic powder etc....) but this time go straight to putting oil and spices on and then baking. So question is when is the best time to put spices/oil on? before or after baking?
thank you,
paula
Jami says
I hope I understand your question, Paula, but I'd put spices on before baking.
Jay Bishopp says
Checked these after 8 minutes and they were already overdone! Otherwise a good recipe.
Jami says
I'm glad you checked! I've found that ovens all seem to heat differently, so it's best to check early with a new recipe.
KSD says
These are absolutely the best! Thanks so much for the step by step. They're delicious. I'm addicted, and saved a ton of $$ doing it myself. 👏
Jami says
You're welcome - I'm so glad you like them!
Lisa says
These almonds are perfect! Thank you so much! So nice to have such a delicious, healthy snack.
Have you tried this for other nuts, like walnuts? Or even for raw sunflower seeds?
Jami says
I haven't, Lisa, though I should!
Louise D. says
I am not fond of Pecans, but thought I would try the Maple Chili recipe on Walnuts and they are delicious!! Thanks so much for your recipes. The Almond recipe was a hit with my friend. He came over to visit and I offered him some Almonds and while we were talking, he finished all of them!!
Jami says
Ah, yes I should make a note that you can use either pecans or walnuts - they both work well. I'm glad your friend like these almonds so much, too.
Gigi says
You are genius. These are the best nuts ever. I made the basic... I am looking forward to trying different spices on them. Thank you!!!
Jami says
Thank you, Gigi!
Leslie Rosen says
I've tried several other recipes and this is absolutely the best!!
Jami says
Thank you, Leslie!
Dixie says
I love your recipe. I've been making the almonds and pecans for the past couple of months. Today I bought some liquid hickory smoke and added about a tsp to the water, then another teaspoon or more to the oil. They are Effin delicious!
Jami says
Oh, thank you Dixie, that's great to know!
Deb says
OMG - the most amazing almonds!!! I will be making these over and over again. Thanks for sharing the recipe!!!
Jami says
Yay!
Louise says
I have been roasting almonds at home for several years and even though I really liked them, I always thought they needed a touch of salt. I came up on this recipe and since I needed to roast more almonds, figured it was the perfect time to try it. Just finished and they are a ABSOLUTELY delicious. Thank you so much...this will definitely be my go-to way to roast almonds from now on. THANK YOU AGAIN.
Jami says
I'm so glad you found this, Louise! I'm with you (obviously) - cooking them with the salt water makes ALL the difference.
Ken S. says
The best almonds I ever ate!!! I followed the recipe carefully, except I cooked them 22 or 23 minutes (before I got that nice nutty wafting smell). When I first took them out of the oven, they were soft and I was disappointed. But we oiled them, let them cool, and they just got better and better. This is DEFINITELY going in the rotation. Thanks, Ken
Jami says
So glad you waited, Ken. 🙂 I should put a note about that in the recipe for others - thanks!
Glenn N. Orfanides says
I can't wait to try this for myself! Roasted salted almonds are a favorite, but, the cost can be quite prohibitive unless you take advantage of the pricing at club warehouses such as Sam's, Costco, and BJ's were you can buy the raw item and use your technic to roast them at home. I have one small sugestion I'd like to offer and one question, first I use popcorn salt in several different applications were I need to be sure that the salt will dissolve or not be overly noticable. Popcorn salt is much finer than regular table salt and dissoles much easier, I'm not realy sure how it compares to sea salt as far as grain size, but, I thought I'd mention it because it works for me and tastes good too. Now for my question, as far as almonds are concerned the only thing better than roasted salted almonds, are smoked almonds like Blue Diamond which are the best hands down, so I was wondering if you have any insight into making smoked almonds at home? Smoked almond are a luxury even more costly than buying commercially roasted salted almonds so they are a definite rarity in my home. It would be nice to figure out how to do it. Any way thanks for the recipe and keep up the good work.
Jami says
Yes, the finer the salt, the easier it will be to dissolve for sure. That's a good idea about smoked almonds - I'll have to start work on creating a recipe!
James Kilmer says
butcher-packer.com has a hickory smoke cure for meat, I've used it to cure pork loin into Canadian bacon. It has a nice hickory smoke aroma right out if the bag. Perhaps a tablespoon of that or something like it dissolved in water would do the trick!
Jami says
That's a good idea - thanks.
Ginny says
I will never buy already roasted nuts again! Oh my word!
Jami says
I know, right?
Lisa says
These came out absolutely perfect!!! Thank you. I’ve always added olive oil before baking the water salt combo was key!!
Jami says
You're welcome, Lisa - that is the key for sure.
Sarah says
Recipe looks great and is exactly what I am looking for! How long are the nuts good for once you cook them?
Jami says
A long time as long as you keep them in an airtight container, Sarah. We've had them in a sealed jar on the counter for more than a month before (though they don't usually last that long!).
Lydi says
Great recipe! I find that I can just roast the saltwater tossed nuts and then forget about the oil and extra salt. Not as pretty, though. Your temp and time is spot on. Another tip: If for some reason you don't want to roast the almonds, you can just toss them with powdered salt, which I make in the spice grinder for popcorn (sticks nicely without butter). Leave the lid on the grinder for a minute to let the powder settle. Probably want to clean the grinder with bread before you make salt powder. Thank you!
Jami says
Nice tip about powdered salt, Lydi - I've never thought of that! I'm glad you enjoy this recipe.
DéShaun Stafford says
What is your oven set to and how long do you let them bake?
Jami says
All the steps are in the full recipe when you click on either of the green arrows at the top or bottom of the article!
Mjas says
Seriously????? This is the best recipe out there. The directions are clear and precise! I just made these and they are still cooling and absorbing. My goodness they are great!!
Jami says
I'm glad you like them, Mjas!
Kathy says
Made these today. They came out fantastic! Thanks for sharing your recipe. So much better than store bought????
Jami says
Yay!
Anna says
I got back from the store and realized I had bought a huge bag of RAW mixed nuts when I had wanted salted, roasted ones. I searched the Internet and found your recipe. WOW! I made A test batch and was so pleased. It worked perfectly! Thanks so much.
Jami says
So happy to hear this Anna! Seems your experience was like mine - I hardly ever buy roasted almonds anymore. 🙂
Madelaine Tranter says
Love cooking and trying new things.
Chelsea says
I have never roasted nuts before, would this method work for walnuts? Would the temp or time change?
Jami says
Yes, it probably would, Chelsea, though I haven't tried it. You will need to adjust the time I think - just roast for 3-5 minutes the second time and keep an eye on them (I think they will brown faster than almonds).
Andrea says
I tried these yesterday and LOVE them! The prep and roasting is easy too. I had to cook mine longer but that is just my oven. These will be one of my main ways to roast almonds. Thanks.
Jami says
Yes, some ovens are different, Andrea - I have found that, too. Glad you liked them!
Mlb says
I am assuming the sea salt you are using is fine ground but just want to be sure since it will definitely affect the saltiness. I want to try these soon!
Jami says
Yes, it is regular fine sea salt (it dissolves better). You can put larger flakes when you shake some on after roasting if you want.
Chelsea says
You are right, THESE ARE SO GOOD!!! Thanks for posting, I will make these again for sure.
Jami says
Yay - another convert. 😉
Danielle Trepanier says
I agree completely, these are the BEST and so easy, I'll never buy commercial nuts again! Thanks for sharing the recipe.
Jami says
All right!! Another convert 🙂
Kathy R says
I was always buying the roasted and salted almonds at Costco. Our local fruit market had raw almonds on sale for $2.99/ lb. I thought, I'll give it a try this recipe and roast my own. What do I have to loose as the nuts were so cheap. Oh my............. these are the best roasted and salted almonds I have ever had. I went right back to the fruit market and bought several more pounds of almonds while they were still on sale. The regular price is only $3.99/lb when they are not on sale. I will ALWAYS buy raw almonds and roast them myself. I also sprinkle some smoked paprika on some of them after roasted and when I'm putting the salt on. They are yummy that way too. Thank you so much for this recipe.
Jami says
I felt the same way, Kathy - the difference is amazing! I like your paprika idea, too - I will sometimes use chipoltle seasoning for a bit of spice on some. 🙂
Nicole says
Trying this method now and my almonds are in the oven! Usually I just roast them and eat them unsalted but I'm pregnant and have been craving extra salt on everything lately!
Jami says
Pretty sure you won't go back to your old method, Nicole. 🙂
Sue R. says
You might find it interesting to look at soaking the almonds first and then drying...a method written about by Sally Fallon in "Nourishing Traditions." Supposedly makes the almonds (or any nuts) easier to digest and better for you. (Recipe is called "Crispy Nuts.") We like them alot!
Heather says
Could you share where you buy your Almonds? I'm always looking for good sources!
Jami says
I buy the raw almonds at Costco, Heather. They are about $16 for the 3 lb. package.
Leslie Granat says
I think I paid about $12 for 3 lbs pkg at Costco last week. We also have bins at Winco but much more expensive there about $6+ lb.
Jami says
That's a great price Leslie - and these are worth it. 🙂