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.
Just made this recipe today using pecans. I lowered the temp to 350, and used avocado oil. Fantastic! As good as candy!
And much better for you 🙂 Love it with pecans, too!
I have made these a bunch as the recipe is written and they are the perfect snack!
I just made these today, but I used the oil in the Chili Onion Crunch from Trader Joe’s. Chef’s kiss!!
Oh that sounds amazing!
Can you use an air fryer?
I’ve not tried that so I don’t know the timing.
So easy and SO delicious!
I have made this recipe multiple times as we really like it because the roasted almonds are crunchy but not over done and we like the light salty flavor. It’s easy to make. I have used smoked paprika as a flavoring.
Thank you so much for the review, Keith, I’m glad they are a staple for you! I’ll have to try the smoked paprika – sounds good.
Terrific roasted almonds! And so fast and easy to make!
So glad you liked these – thanks for the review!
I just made these and they turned out great! I followed the recipe as is.
Thanks for the review, Mary – enjoy!
Made these last week and they would be delicious, however, the seasoning does not stay on the almond. So now I have almonds with no flavour. How can this be fixed?
With the salted water baked in, that is what helps the almonds stay salty after baking. I haven’t had the issue you’ve had.
Hey there, trying your recipe now, however, I just thought I’d point something out 🙂
You said up there “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).”
This is simply because with 1.5 tsp of salt and 4.5 tsp water, the water has become saturated with salt. You either need more water or less salt. I opted to do 1.5 tsp salt and 2 tbsp (a generous 2 tbsp – 6 tsp) water …this has completely dissolved the salt.
Note: To dissolve 1.5 teaspoons of salt, you’ll need roughly 29.6 milliliters (about 1 ounce) of water. …almost exactly 2 tbsp…so may need a smidge more water.
Can’t wait to try them…they smell super tasty so far lol.
Rob
Thanks for the tip, Rob!
Excellent!
Thanks Jami, this recipe is easy, quick and foolproof! I’ve made them twice and boy, what a difference fresh roasted almonds make versus ready made salted almonds – it’s like night and day! Family loves them! Thank you! 😋
I know! It’s amazing the difference. So glad it’s super quick and easy, too. 🙂
Simple and tasty. I have also made pecans, 360 degrees for 15 min, and the maple pecans from the link. Both were also great.
Thank you so much for the review – I’m glad you enjoyed the nuts!
Don’t the nuts need to be soaked first to take out the phytates?
You can do that if you want, Jani – I don’t.
Easy and very tasty. Tried also with pecans. Worked very well but reduce temperature to 360
Glad to know that – thanks for the review and tip!
These are so so good. I like to add a little liquid smoke to the brine and a bit more to the olive oil to give them a nice smoky flavor.
Oh, that sounds great, Greg, similar to the smoke flavored almonds!
Super Easy and tasty!
The best way to do roasted nuts. Works great on cashews as well with a slightly lower oven.
Thank you for this tip (and the review)!
Delicious.. worth the effort! Thanks, Carr..
This is my go to recipefor 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. Any chance you have a record for salted cashews, or sugared almonds? Thanks in advance and regards from sunny South Africa
I’m so glad to know this – and your whole family gets to benefit from your almond knowledge, too. 🙂
I don’t have a cashews recipe, though I should probably make one! As for a sugared nuts, I use this maple sweetened recipe that would work for almonds, too.
I just made salt and pepper cashews this evening. Turn the oven down a smidge, add the pepper with the oil and they were great.
Great variation – I’m going to have to try adding the pepper, too!
I made these and they came out very crispy and toasted flavor. I split the recipe in half and used jalapeno olive oil on half and regular EVOO on the other half. Thanks for an easy, fool proof recipe. I also used flaky sea salt that I smashed in my mortar and pestle to get a finer grained salt.
Oh, that jalapeño olive oil sounds like it would be terrific on these! Thank you for the review, Cindy!