Le Food Snob

I have had this mega large package of raw almonds sitting on my kitchen table forever. Real time: 3 or 4 months. I don’t usually buy raw nuts because typically I like nuts roasted or dry roasted or oiled and salted. (Who’s with me on this?) But clearly I bought these in a rare moment of really caring about my health and wanting to eat better foods. You can probably imagine how the rest of the story goes. Quickly I abandoned my desire to eat raw, healthy foods and the almonds sat on my table for several months until I decided to do something with them to make them tastier which usually involves less healthy. But not this time.

I found a recipe for roasted almonds at An Oregon Cottage that looked easy enough to duplicate and would be ready in about 20 minutes which was exactly what I was needed.  Bonus, the recipe calls for only two additional ingredients aside from water: olive oil and sea salt. So it’s a recipe you can feel good about making and eating. I was looking to throw together a trail mix, and I wanted almonds to be the star of the show.

And they definitely were. I was taking pictures for this blog and stopped to edit the pictures when my dad swooped in and swooped the almonds off the tabletop exclaiming how amazing they were. They are perfectly salted as the original recipe title claims. Since they are also healthy and easy to make I would say this is your new go-to recipe for roasted almonds.


  • 5 c. raw, whole almonds
  • 2 T. HOT water
  • 1 T. sea salt
  • 2 T. olive oil or other mild tasting oil
  • additional sea salt (to taste)


  1. Heat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Place the raw almonds in a large mixing bowl.
  3. Stir 1 tablespoon of salt into the hot water until as dissolved as possible. Pour over the nuts in the bowl and mix until coated. Transfer to prepared baking sheet, spreading the nuts in a single layer. Bake for about 8 minutes, remove from oven and stir and spread back into a single layer.
  4. Bake for 6 to 8 minutes more, depending on how your oven cooks. The nuts should be browned inside and out. Cut one open to see if it’s browned inside if you so choose. Keep an eye on them as you don’t want them to burn. If you don’t cook them long enough they will not be crunchy when you sink your teeth into them.
  5. When the almonds are cooked through, remove from oven and dump them back into the large bowl. Pour the oil over them and toss to coat seasoning them with additional sea salt.
  6. Allow the nuts to cool in the bowl or spread them out on the pan again if you need them to cool more quickly. The nuts will soak up the oil as they cool.
  7. Store in an airtight container (such as a jar that seals tightly) at room temperature.

Recipe rating: 


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