This Dry Roasted Almonds recipe is a simple, whole foods snack with some crunch. They are easy, healthy and delicious. Heat up that oven and roast yourself up a batch today!
Do you battle with snack attacks?
Snacking is my weakness.
If I don’t have something prepared it’s too easy just to grab something that maybe isn’t so healthy.
I have developed a serious problem at work.
I can’t stop eating biscotti!!!!
There is an unlimited supply of delicious biscotti at my disposal every.damn.day. Of course these little devils consist of nothing but white flour, white sugar and the ever popular chocolate-y (you know it ain’t real chocolate) coating.
Once I have one, it’s all downhill and the next thing you know I’ve managed to eat 5 biscotti.
So I’ve devised a brilliant plan to stage something equally as crunchy and satisfying next to said biscotti at work so I’ll be snacking on something much healthier and guilt free.
DRY ROASTED ALMONDS
These dry roasted almonds are easy peasy to make and fit the bill for the salty sweetness I crave.
Start with raw almonds and sprinkle 2-3 pinches of sea salt all over
And put them in a preheated oven for about ten minutes.
They start out looking like this:
And end up all roasty toasty like this:
I like to give them a shakey shake about 10 halfway into the roasting time to make sure they aren’t burning and so that the sea salt can start to absorb. When the almonds heat up the salt will start to soak in.
Keep your eyes on them as all ovens heat to different temperatures and you don’t want to waste all those almonds and end up with a charred mess.
Let them cool for about 10-15 minutes before you taste them. Trust me on this one … they taste super weird right out of the oven.
Then I pack up a little container and head off to work prepared to stare down the biscotti monster and win!
MORE ROASTED ALMOND RECIPES:
*Originally posted April 3, 2013. Updated March 10, 2019
- 2 cups almonds
- 1/2 tsp sea salt
Preheat oven to 325
Spread almonds on a rimmed baking sheet and place in the preheated oven. Roast for 8-10 minutes, shaking them at around the 6 minute mark. Check at 8 minutes and if the skins are starting to split they are ready. If not pop back in the oven for another minute or two. I like to hear a bit of a squeal from them.
Remove from oven and sprinkle with salt, Shake the pan and let them sit for 15-20 minutes
Store at room temperature in a sealed container