Perfectly Salted Roasted Almonds Recipe - the BEST!
Roast your own almonds at home with this easy technique and you'll never want to buy commercial nuts again.
Servings: 4.5 cups
Calories: 196kcal
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
*Some commenters have left out the oil completely and say they are like dry roasted nuts.
**This amount of almonds fits in a single layer on a 18x13-inch baking pan - cut the recipe down if your largest pan is smaller so that the nuts remain in a single layer.
***You may notice that they nuts are soft in the first minutes out of the oven. Oil them and let them sit and they will crisp up and be wonderful!
Nutrition
Serving: 0.25cup | Calories: 196kcal | Carbohydrates: 5.9g | Protein: 6.8g | Fat: 17.8g | Saturated Fat: 1.5g | Cholesterol: 0mg | Sodium: 106mg | Fiber: 3.6g | Sugar: 1.5g
