Easy Perfectly Salted Roasted Almonds Recipe (Seriously the BEST)
Discover how easy it is to roast your own nuts at home with this simple and delicious roasted almonds recipe. In just 20 minutes you can create a batch of perfectly salted, golden brown almonds for a protein-rich appetizer or snack that will have everyone asking for more. When you learn the trick to homemade roasted nuts that don’t lose all their salt, you’ll see why they are SO much better than anything you can buy!
✩ What readers are saying…
“This is my go to recipe for salted almonds. I’ve now become the designated roasted salted almond maker in the family!!! Thank you so much for sharing such an easy foolproof recipe especially for an amateur like me.” -Tasneem
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I discovered, totally by accident because I’m cheap frugal..ahem, smart with money, that DIY roasted almonds are WAY better than roasted-salted almonds from the store.
Like, 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 this roasted almonds recipe because it is any more healthier or more ‘real food’ than the basic roasted nuts you can buy. So if you’re needing convenience, buy away.
No, I make these nuts because they save me a couple dollars, 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 with me – I’ve had guests be so surprised that they “had” to go back for seconds – and thirds.
The Trick to Perfectly Salted 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 stuck to the nuts after cooking and cooling.
But when I saw the the price difference between roasted and raw almonds on a Costco shopping trip, I came home with raw almonds and started researching (the “smart with money” part referred to above). 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 then adapted the recipe to cook fully in an oven to be easier and to be able to make a large batch.
Roasted Almonds Recipe Video
Ingredient Notes
- Almonds: You’ll want raw almonds for this recipe, I like the large bags from Costco.
- Fine grain sea salt: or use a pink Himalayan or other pure, non-additive salt.
- Olive oil: Any olive oil works for the final toss – I’ve even used garlic infused olive oil from Trader Joe’s for a garlic salt flavor.
Equipment Needed
- Roasting pan
- Glass tablespoon measuring cup
- Silicone baking mat or parchment paper
- Large metal or wooden spoon
TIP: I LOVE using a little glass tablespoon measuring cup in recipes like this calling for more than one tablespoon – so easy!
How to Make Salted Roasted Almonds
Step 1: Dissolve salt in water as much as possible and then pour onto raw nuts, stirring thoroughly. Spread onto a lined baking sheet.
Step 2: Bake at 375 for about 15 minutes, stirring at the halfway mark.
Step 3: After baking, coat the warm nuts with a bit of olive oil.
Step 4: Add a couple shakes of sea salt, toss, and let them cool. They soak up all that goodness and then look like the perfectly roasted almonds that they are.
Step 5: Spread back on baking sheet to cool completely.
TIP: 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.)
Storage: Store in an airtight container at room temperature. These last for us for more than a month in our glass storage container (and maybe more, but they’re always gone by then!).
These amazing roasted almonds have changed our nut-eating life, so I just had to share with you how easy it is to roast your own almonds at home – and how much better they taste from store-bought!
Reader Raves
“Simply the best “Perfectly” Roasted Almonds I have had. Thank you for such a simple and delicious recipe.” -Carolyn
“I have to admit I was a bit skeptical about putting water on the almonds, but my goodness! This is the best roasted almond recipe! So many others are too salty or too oily, but these are perfect. Infinitely better than store bought! Thanks for sharing this!” -Paula
“Finally! A recipe for almonds that tastes delicious with perfect amount of salt. Thank you!” -Ct
You may also like to try this flavor variation: Chipotle Spicy Roasted Almonds – Easy, Sugar Free, 20 Minute Recipe
I’d love to know what you think of these – be sure to leave a rating and review so we can all know!
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Perfectly Salted Roasted Almonds Recipe – the BEST!
Equipment
- large baking sheet or roasting pan
- silicone liner or parchment
Ingredients
- 4½ cups raw, whole almonds
- 1½ tablespoons HOT water
- 1½ teaspoons sea salt
- 1 to 2 tablespoons olive oil, to taste*
- 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 teaspoons 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 well until all are coated.
- Transfer the almonds to your prepared baking sheet and spread them 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). TIP: 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 and then shake on some sea salt. 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).
- Spread the nuts out on the pan again to cool completely. The nuts will soak up the oil as they cool.***
- Store in an airtight container at room temperature. These last for us for more than a month in our glass storage container (and may be more, but they're always gone by then!).
Notes
Nutrition
FAQs
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.
Some people prefer to soak their nuts before roasting – feel free to do that before proceeding with this recipe.
As for acrylamide formation in roasted almonds, you can always roast at a lower temperature for longer (though long roasting may also cause formation). But the few almonds we eat are a small source of acrylamide in any case – it’s much more prevalent in fried and toasted foods like potatoes and bread. As stated here, “Estimated dietary exposures of acrylamide from roasted almonds are very low.”
Feel free to adjust the oil coating at the end – you can minimize or leave out all together for more of a dry-roasted almond. It does soak up as the nuts cool.
Yes! Though roasting at 350-360 degrees is better for lighter nuts like pecans and cashews (still at 15 minutes). Blanched almonds work well, too.
Readers have made smokey almonds by adding a little liquid smoke to the brine and a bit more to the olive oil. And one made salt-and-pepper cashews by turning the oven down a smidge and adding pepper with the oil.
More Healthy Snacks
- Healthy Maple Sweetened Chili Pecans
- Easy & Healthy Spiced Nuts Recipe (No Sugar)
- 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.
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!
Wonderful – thank you so much for these tips, Jen – the cooking time will definitely help others wanting to expand on this!
Absolutely delicious, and so easy! Also used with black walnuts and cashews.
Good to know you had success with other nuts – thanks.
If I want to half the recipe I would only use half the amount of water an salt, right?
Yes.
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?
I do 8 minutes and then toss the nuts in the pan before doing the remaining 7-8 minutes. Sorry for the confusion!
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!
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!
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.
Ooo, I bet that IS good – all that roasted flavor in the butter!
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!
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.
Excellent, leaves almonds crunchy and delicious. I used a little less salt.
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
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.
The almonds are very good.
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
I hope I understand your question, Paula, but I’d put spices on before baking.
Checked these after 8 minutes and they were already overdone! Otherwise a good recipe.
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.
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. 👏
You’re welcome – I’m so glad you like them!
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?
I haven’t, Lisa, though I should!
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!!
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.
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!!!
Thank you, Gigi!
I’ve tried several other recipes and this is absolutely the best!!
Thank you, Leslie!
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!
Oh, thank you Dixie, that’s great to know!
OMG – the most amazing almonds!!! I will be making these over and over again. Thanks for sharing the recipe!!!
Yay!
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.
I’m so glad you found this, Louise! I’m with you (obviously) – cooking them with the salt water makes ALL the difference.