Roasted Almonds
Roasted almonds require little more than steady heat and close attention to develop a deep, toasted flavor and a crisp bite. Toss raw, skin-on almonds with a high-smoke-point oil and salt, then spread them in a single layer on a sheet pan until they transition from matte brown to a rich mahogany.
The carry-over heat is your greatest risk
Nuts continue to darken for a minute after leaving the oven. Pull them when they smell fragrant and toasted, even if they look slightly underdone to your eye.
- rimmed baking sheet
- parchment paper
- mixing bowl
What goes in.
- 2 cupsraw almonds, skin-on
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tspkosher salt
The scent check
Your nose will tell you the almonds are ready before your eyes will. Once the kitchen fills with the scent of toasted nut oils, you have roughly thirty seconds before they cross the line into burnt.
The method.
Preheat your oven
Set the oven to 350°F (175°C) and place the rack in the center position.
Season the nuts
In a bowl, toss the almonds with the oil and salt until each nut has a thin, barely visible sheen.
Arrange
Spread the almonds across the parchment-lined baking sheet, ensuring they do not overlap. Crowding the pan leads to uneven browning.
Roast
Slide the pan into the oven. Bake for 10 to 12 minutes, shaking the pan halfway through to flip the nuts.
Cool
Remove immediately when fragrant and slide the parchment paper off the hot pan onto a cool surface to stop the cooking process.
Other turns to take.
Spiced
After roasting, while the nuts are still warm and oily, toss them with a half-teaspoon of smoked paprika and a pinch of cayenne.
Rosemary-Garlic
Toss the finished nuts with a tablespoon of finely minced fresh rosemary and a quarter-teaspoon of garlic powder.
When it doesn't go to plan.
Use raw, unsalted nuts to maintain control over the seasoning level.
If you accidentally add too much oil, blot the nuts with a paper towel before roasting.
Store cooled almonds in an airtight glass jar to keep them crisp for up to two weeks.
The ones that keep coming up.
Can I use blanched almonds?
Yes, but they roast faster and burn more easily than skin-on almonds. Keep a close eye on them after the 8-minute mark.
Why use parchment paper?
It prevents the nuts from sticking to the metal pan and makes it effortless to slide them onto a cooling rack or plate.
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