How to Roast Almonds
This easy recipe shows how to roast almonds in the oven. It is super simple and takes less than 30 minutes to make crunchy, wholesome roasted almonds.
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These tasty dry roasted almonds are a wholesome recipe and a useful how-to recipe. Want more tutorials? Learn how to freeze blueberries or how to make kombucha and a ton more in our resources category.
Why you will love this recipe
Having a batch of toasted almonds on hand for a healthy snack or to toss into a salad makes life better. Trust. I used to take these to my old job, where I had access to an endless supply of biscotti, to stop myself from eating five a day. Omgsh.
You only need TWO ingredients. Easy peasy.
This recipe ticks all the boxes and is naturally gluten-free, vegan, low carb, and keto. Bonus!
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Whole Almonds – I usually grab a bag at Costco, which I find to be the best deal for raw almonds in my area.
- Salt – A pinch or two of quality sea salt is the trick to bring out the flavor.
Equipment
No fancy equipment needed for this simple recipe.
- Baking Sheet – Use a rimmed pan so that the nuts don’t slide all over.
- Naturally slick ceramic coating.
- Non-Toxic, PTFE & PFOA Free.
- Perfect for baking, roasting, and more.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
So, how do you roast almonds? Let’s get started.
Step 1
First, spread the almonds into a single layer on the rimmed baking pan. Sprinkle 2-3 pinches of sea salt all over.
Step 2
Then put them in the preheated oven for ten to twelve minutes to toast.
I like to give them a shakey shake 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.
Exactly how long to roast almonds can vary. Keep a close eye 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.
Step 3
Finally, take the toasty nuts out of the oven and sprinkle with another couple pinches of sea salt.
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.
Expert Tip!
Fresh out of the oven, almonds will still taste soft. As they cool, the oils settle, and the texture turns crunchy.
Substitutions and recipe variations
You can use this basic method to substitute a bunch of different kinds of nuts. Try this spiced walnuts recipe or these yummy candied pecans for something more elaborate.
I also have a method for toasting nuts on the stovetop in a skillet if you want to try that variation.
Serving suggestions
These are so great for snacks. 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. Tote a handful with you to work or school as an alternative to unhealthy snacks
They are a great addition to salads for some crunchy texture. We love them in this Greek yogurt chicken salad. The crispy almonds work perfectly with the creamy dressing.
FAQS
About 325°F is my tried and true tested temperature. It works best to evenly roast the almonds without burning.
Yes. Give them a good stir after 5 minutes to prevent any burning or hot spots.
They’ll smell nutty, look lightly golden, and turn crisp after cooling.
Storage tips
To Store: Keep these stored in an airtight container or mason jar at room temperature for up to 2 weeks.
More roasted almonds recipes
*Originally posted April 3, 2013, updated March 10, 2019, and updated again April 10, 2026.*
If you’ve tried this roasted almonds recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Dry Roasted Almonds
Ingredients
- 2 cups almonds
- ¼ tsp fine sea salt
Instructions
- Preheat the oven to 325°.
- Spread almonds on a rimmed baking sheet, and sprinkle with half of the salt. Place the baking sheet in the preheated oven.
- Roast for 10-12 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 let them sit for 15-20 minutes to cool completely.
- Store at room temperature in a sealed container.
Nutrition
Your recipe does not match the instructions. Instructions say salt before baking, but recipe indicates salt after baking. Which is correct? Almonds are too expensive for an experiment.
Sorry about the mix-up Carolyn. I salt them before and updated the recipe. Thanks for pointing that out!
Dry roasted almonds are my fave! They definitely satisfy. Love your pics – awesome! So happy to have a new blog to read 🙂 xo
Thanks so much, Monica:)