Roasted Almonds
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These easy herbed roasted almonds are perfectly seasoned and scented with thyme and rosemary. So versatile, they are great for healthy snacking or serving with drinks.
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When we have people over for dinner, I like to offer a little something to munch on with pre-dinner drinks.
But I don’t necessarily want people to fill up on snacks or hors d’oeuvres before the main course is served. That’s where these roasted almonds come in. Since Thanksgiving is just around the corner, this is the perfect time to think about food ideas if you’re hosting!
(Oh, if you have a few extra minutes, spoil your guests even more and make these spicy cheddar cheese straws!)
Beyond that, you can roast up a batch and keep them around the house or the office for healthy snacking anytime! These herbed roasted almonds are adapted from The Art of Simple Food by Alice Waters of Chez Panisse.
Is it Worth Roasting Your Almonds At Home?
For argument’s sake, you can just get roasted almonds from the store but here’s why you should consider making them at home.
- When you roast almonds yourself, they come out warm, crispy, and full of flavor. You get to enjoy them at their freshest, something store-bought versions just can’t match. Plus, you can experiment with different seasonings!
- Homemade roasted almonds mean you control what goes into them. You can use high-quality raw almonds and avoid the additives and preservatives often found in packaged varieties.
- Buying raw almonds in bulk and roasting them at home can save you money. It’s a budget-friendly way to enjoy a delicious and nutritious snack. You get more for your money and can make large batches to last through the week.
Why You’ll Love this Roasted Almonds Recipe
- They’re the easiest snack you can think of! They take just about five minutes to assemble only one baking sheet, which means easy cleanup.
- Almonds are packed with nutrients. They are a great source of healthy fats, protein, and fiber, making them an excellent choice for a wholesome snack.
- Whether you’re hosting a party, need a quick snack, or want something to munch on during work, these roasted almonds are perfect.
- You can easily tweak the seasonings to match your taste. Add a bit of spice, sweetness, or keep it savory with herbs. The possibilities are endless.
- Roasted almonds can be stored for a long time. Make a big batch and enjoy them throughout the week without worrying about them going stale!
Ingredient Notes
Almonds
Use raw, unsalted almonds for this recipe to control the flavor and salt content. Raw almonds provide a blank canvas for the herbs and seasoning.
You could also substitute other nuts for the almonds, like cashews, walnuts, hazelnuts, or pecans, or use a combination.
Hot Water
A small amount of hot water helps to dissolve the salt, ensuring it coats the almonds evenly for perfect seasoning.
Salt
Start with 1 teaspoon and adjust to your preference. If you like your almonds saltier, feel free to add a bit more after roasting.
Fresh Thyme and Rosemary
Fresh thyme and rosemary add a fragrant, earthy flavor that complements the almonds beautifully. I love the combination of thyme and rosemary, but you could use other herbs like oregano.
You can use dried herbs instead of fresh as well, just reduce the quantity by about half since they are more potent than fresh.
Olive oil
Olive oil helps the herbs and salt stick to the almonds and adds a touch of richness.
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Step by Step Instructions
- Preheat the oven to 375°F. Lightly grease a baking sheet or cast iron skillet with olive oil.
- In a medium bowl, stir together the salt and hot water until the salt is mostly dissolved.
- Add the almonds and thyme leaves to the salt water mixture, tossing until the almonds are well coated.
- Spread the coated almonds in a single layer on the prepared baking sheet or skillet. Roast the almonds in the preheated oven for about 15 minutes, stirring once or twice to ensure even toasting. Be careful not to let them burn.
- Remove the almonds from the oven and transfer them back to the bowl. Add two teaspoons of olive oil and additional salt to taste, tossing until the almonds are thoroughly coated.
- Allow the roasted almonds to cool before serving. Enjoy!
Storage Instructions
Allow the roasted almonds to cool completely before storing them in an airtight container. This helps prevent condensation and keeps them crunchy. They will keep well at room temperature for about 2 weeks!
You can also store them in the fridge for about a month. For longer storage, you can freeze the roasted almonds. Place them in a freezer-safe bag or container, and they can last for up to six months. When you’re ready to eat them, let them come to room temperature to enjoy their full flavor and crunch.
More Easy Healthy Snack Ideas
Yes, roasted almonds are good for you. They are packed with healthy fats, protein, fiber, vitamins, and minerals, making them a nutritious snack.
Roasted and toasted almonds are similar but not the same. Roasting typically involves cooking almonds in an oven with oil and seasonings, while toasting usually refers to dry-heating them in a pan or oven without added oil.
Roasting almonds at moderate temperatures does not significantly destroy their nutrients. While some loss of vitamins can occur, they still retain most of their nutritional value.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Roasted Almonds
Ingredients
- 1 1/2 cups raw whole almonds
- 1 1/2 teaspoons hot water
- 1 teaspoon salt, plus more to taste
- 6 sprigs fresh thyme, leaves only
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons olive oil, plus more for the pan
Instructions
- Preheat the oven to 375 degrees F. Lightly oil a baking sheet, or cast iron skillet with olive oil
- Stir together the salt and hot water in a medium bowl to dissolve the salt.
- Add almonds and herbs to the salt water and toss until well coated. Spread the almonds in the baking sheet or pan in a single layer. Roast for about 15 minutes, stirring once or twice until almonds are toasted. Take care not to burn them.
- Remove almonds from the oven and put back into the bowl along with two teaspoons olive oil and more salt to taste. Toss until well coated. Cool and serve.
Roasted almonds are seriously the BEST! Though, they are dangerous to be around because I want to eat them all, lol 😀 !!
Me too, but since they’re healthy I refuse to feel guilty about it! Makes sense, right? 😉
These sound really good. Definitely going to have to make these for an appetizer/snack for New Year’s party ! Happy Holidays!
I hope you love them as much as I do! Happy holidays Lily!
Ah! Roasted almonds is one of my favourite snacks. I usually get a batch ready during the weekend, and then keep it handy to munch on when I’m working in the evenings.
Yes! So easy, healthy and delicious!
Looks delicious! Love almonds!
Thanks Joyce!
These look perfect! I love the simple seasonings that you used.
Thank you Starr! 🙂
Roasted nuts are so irresistible, aren’t they, Ann? Your recipe looks delicious and I appreciate the tip about the salted water – brilliant! I ,too, have Chez Panisse on my bucket list. Alice Waters has always been ahead of her time with her Food philosophy – I adore her.
Thank you so much Denise! I love her philosophy too. She is definitely a pioneer in the local food movement 🙂