Simple Roasted Almonds

"I found this recipe at My huband loves almonds but the already roasted pre-package variety are by far too salty for him. And the Smoked ones he does not care for the flavor. So thus started my hunt for the below recipe."
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Ready In:
1hr 30mins




  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bring a saucepan three-fourths full of water to a boil over high heat, add the almonds and boil for 30 seconds Drain, then immediately wrap the almonds in a kitchen towel and rub them in the towel to loosen the skins Pinch the almonds from the skins; the almonds should slip out easily This step is optional and can be skipped.
  • Transfer the almonds to a heavy rimmed baking sheet.
  • Add the oil and toss to coat evenly.
  • Add the salt and toss again.
  • Place in the oven and toast, stirring the almonds once or twice so they brown evenly (about every 5 minutes), until golden brown and fragrant, 20 to 30 minutes.
  • Transfer to paper towels to cool completely, about 1 hour, before serving.
  • Adjustments: Omit oil and salt and toast as directed above for plain roasted almonds.
  • Be sure to purchase fresh almonds and not almonds that are"smoked" or"salted"- those are generally already roasted.
  • Total time is listed as 1 hour 30 minutes, with the"cooking" time as time allowed for almonds to cool completely.

Questions & Replies

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  1. I made only the plain roasted almonds so that is what I am rating. My kids loved them! They ate 3 servings of them as soon as they were cool enough to handle! I'll have to try them with the oil and salt next time. Even my co-workers thought they had a better, crunchier texture than other roasted almonds they had had. I stirred every 5 minutes and roasted them for 25 minutes. BTW, I didn't blanch them at all. Thanks for a keeper!
  2. I roasted at 325 for 15 minutes stirring every 5. They were already burned. Almonds are expensive so I was very irritated. Another recipe I found roasted for less time but I tried this one because it got 5 stars. I did use raw almonds.
  3. I've been meaning to write a review for this recipe for a long time, because I use it every year around Christmas time as a gift for my father-in-law. He loves roasted almonds, and these are delicious. Rich and crunchy, and just the right touch of salt. Thanks for sharing this one, it's a keeper!
  4. Best recipe I've found. The only footnote I'd make to it is that I found that if I blanched 2 cups of almonds at once, the second cup of almonds didn't give up their skins easily. Better I found to blanch one cup, skin those and then, keeping the boiling water, blanch the second cup. A big slotted spoon helps.
  5. simple yet so tasty...great for almond butter1


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