Roasted Salted Almonds
The difference between a generic store-bought nut and one roasted at home is timing. High heat pulls out the natural oils, creating a crunch that is brittle rather than chewy.
Watch the color, not the clock.
Almonds go from toasted to burnt in less than a minute. Keep the oven light on and stay close once the house begins to smell like roasted nuts.
- rimmed baking sheet
- parchment paper
- small mixing bowl
What goes in.
- 2 cupsraw, unsalted almonds, skin-on
- 1 tspneutral oil, such as grapeseed or avocado
- 3/4 tspkosher salt
Hydrating the salt
If you toss dry nuts with salt, the salt just falls to the bottom of the pan. The oil acts as a glue, ensuring every grain stays attached to the nut during roasting.
The method.
Preheat and prepare
Set your oven to 350°F. Line a rimmed baking sheet with parchment paper to make cleanup easy and prevent sticking.
Coat the almonds
In a small bowl, toss the almonds with the oil until they look glossy. Sprinkle in the salt and toss again to distribute.
Roast
Spread the nuts in a single layer on the baking sheet. Roast for 10 to 12 minutes, shaking the pan halfway through to ensure even browning.
Cool completely
Remove from the oven when the nuts are golden. Let them rest on the pan until they are cold; they will harden into a crisp bite as they shed heat.
Other turns to take.
Smoked Paprika
Add 1/2 teaspoon of smoked paprika and a pinch of cayenne to the oil mixture before tossing.
Rosemary Garlic
Toss the finished, warm almonds with 1 tablespoon of finely minced fresh rosemary and a dash of garlic powder.
When it doesn't go to plan.
Use kosher salt rather than table salt; the larger flakes provide a better crunch and don't make the nuts taste overly briny.
If the almonds smell like burnt popcorn, they have gone too far. Pull them immediately.
Store in a glass jar at room temperature for up to two weeks.
The ones that keep coming up.
Can I use blanched almonds instead of skin-on?
You can, but they roast much faster and lack the tannic structure of the skin. Watch them closely, as they will burn 2-3 minutes sooner than skin-on nuts.
Why did my almonds turn out chewy?
They were either pulled from the oven too early or didn't have enough time to cool down completely on the baking sheet. They only become crunchy as the oil inside the nut sets during cooling.
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