How to Roast Almonds
This easy roasted almonds recipe shows you how to roast almonds in the oven with just two ingredients. In about 15 minutes, you’ll have a batch of crunchy, wholesome dry roasted almonds ready for snacking or tossing into salads.
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Once you know how to toast almonds at home, you’ll never pay for the pricey pre-roasted ones again. Want more kitchen basics? Learn how to freeze blueberries or how to make kombucha, and find a ton more tutorials in our resources category.
Why you will love this recipe
- Only TWO ingredients. Almonds and salt. Easy peasy.
- Quick. They’re ready in about 15 minutes, with only a few minutes of hands-on time.
- Diet-friendly. This recipe ticks all the boxes and is naturally gluten-free, vegan, low carb, and keto. Bonus!
- A healthy snack to keep on hand. 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.
Ingredient notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Whole Almonds – Start with raw, unsalted almonds, so you control the salt. 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
- Baking Sheet – Use a rimmed pan so that the nuts don’t slide all over.
- Airtight Container – A mason jar works great for storing your roasted almonds.
- 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 in the oven? Let’s get started.
Step 1
First, preheat the oven to 325°F. Spread the almonds into a single layer on the rimmed baking pan and sprinkle 2-3 pinches of sea salt all over.
Step 2
Then roast them in the preheated oven for 10 to 12 minutes.
I like to give them a shakey shake around the 6-minute mark 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. Start checking at 8 minutes, 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. Don’t be tempted to roast them longer!
Substitutions and recipe variations
Unsalted almonds – Simply skip the salt for plain dry roasted almonds. They’re perfect for baking or making homemade almond butter.
Flavored almonds – Once you’ve got the basic method down, try my cinnamon roasted almonds, rosemary roasted almonds, or butter toffee almonds.
Other nuts – You can use this basic method with a bunch of different kinds of nuts. Try these spiced walnuts or these yummy candied pecans for something more elaborate.
Stovetop – I also have a method for toasting nuts on the stovetop in a skillet if you want to skip the oven.
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.
At 325°F, roast them for 10-12 minutes. Start checking at 8 minutes, since every oven runs a little differently.
Yes. Give them a good shake around the 6-minute mark to prevent any burning or hot spots.
They’ll smell nutty, look lightly golden, and turn crisp after cooling.
Not really. Both mean cooking the almonds with dry heat until they’re golden and fragrant, and the terms are often used interchangeably.
Not for this method. Some recipes soak or brine almonds first to help the salt stick, but dry roasting keeps things simple and the almonds crunchy.
They brown faster at 350°F, so start checking at about 7 minutes and pull them as soon as they smell nutty and look lightly golden.
Yes! Dry roasted almonds made without oil are a wholesome snack with fiber, protein, and healthy fats. Go easy on the salt if you’re watching your sodium.
Storage tips
To Store: Let the almonds cool completely so they stay crunchy, then keep them in an airtight container or mason jar at room temperature for up to 2 weeks.
More roasted almond recipes
If you’ve tried this roasted almonds recipe, please give us a rating and let us know how it turned out by leaving a comment below. We love feedback!
*Originally posted April 3, 2013, updated March 10, 2019, April 10, 2026, and again on October 31, 2026.*
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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.
Step 2 says to “sprinkle with half the salt.” But subsequent steps never mention salt again. What am I to do with the other half? And does the salt actually stay on the dry almonds?
Extremely thorough explanation, appreciate the effort put into this.
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:)