There is nothing like the rich flavors and satisfying crunch of perfectly roasted almonds. Don't let their simple appearance fool you — these brined roasted almonds are a showstopper.
They are easy to prepare and they will elevate your snacking experience as well as add extra zing to your other recipes.
Why This Roasted Almonds Recipe Is A Must
I have always been excited by roasted almonds - almond maple granola and best easy granola (with almonds) are staples in my home. So naturally I was intrigued when I stumbled upon a recipe for brined roasted almonds in Joshua McFadden's cookbook, Six Seasons: A New Way with Vegetables.
Brining, a technique I had associated principally with meat, turns out to be a game-changer for almonds! I can confidently say I've made this recipe more times than I can count.
Four Reasons To Make Your Own Roasted Almonds
- Freshness Guaranteed: When you make your own roasted almonds you can ensure they're fresh and you will taste the difference!
- Perfectly Seasoned: You brine the almonds before roasting, giving you full control over the salt content. Say goodbye to finding salt at the bottom of the bag.
- They're Healthy: For decades, almonds have been hitting the top of the healthy food charts because they are packed with protein, fiber and beneficial monounsaturated fats.
- Freaking delicious!: You can't find almonds this good anywhere else. This is a glitch in the matrix recipe, where a tiny effort is rewarded with huge complexity and deliciousness.
Ingredients List
Here's what you'll need to make roasted almonds. Simple ingredients, spectacular results!
- Kosher Salt: Preferably Morton or Diamond Crystal. The type of salt matters; see the note below for more details.
- Almonds: Skin on, raw, and unsalted. Opt for fresher and higher quality for best results.
- Water: The right amount ensures perfect brine salinity.
NOTE ON SALT: The same volume of two different salts can mean a huge difference in saltiness. For example, Morton is denser than Diamond Crystal. How much denser? The below picture shows how ¼ cup of Morton (left) is equal in weight to ⅓ cup of Diamond (right). This is a 30%+ difference! Refer to the recipe card at the bottom of the post for weights and volume.
How To Make Roasted Almonds
Transform bland almonds into perfectly salty treats in three simple steps:
1. Brine the almonds: Dissolve salt in boiling water and pour the resulting brine over the almonds. Let them soak up the brine for 25-30 minutes.
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2. Roast the almonds: Drain the excess brine, spread the almonds on a parchment-lined baking sheet, and bake until perfectly roasted.
3. Wait then Enjoy: Allow the almonds to cool, listening to them comfortingly crackle in their skins like a gentle fire. Once at room temperature they're ready to eat or can be stored in an airtight container for up to three weeks.
After you learn how to make roasted almonds, you'll never go back to store-bought. These crunchy, perfectly salted, deeply flavorful homemade roasted almonds are epic.
If you try this recipe, I hope you'll come back and leave a star rating and a comment, I'd love to know what you think!
PrintRecipe
Roasted Almonds
- Total Time: 40
- Yield: 1 ½ cups 1x
Description
Adapted from a recipe in Joshua McFadden's cookbook, Six Seasons: A New Way with Vegetables.
This quick and simple recipe will show you how to make perfect roasted almonds every time.
Ingredients
- 8 ounces almonds, skin on, raw, unsalted (about 1.5 cups) (note 1)
- 50 grams kosher salt (⅓ cup Diamond or ¼ cup Morton) (note 2)
- 1 cup water
Instructions
- Preheat oven to 375ºF and pour almonds into a bowl.
- In a small saucepan, bring water to a boil over high heat then stir in salt until fully dissolved. Remove from heat, pour over the almonds and stir to make sure the almonds are mostly covered. Leave to brine for 25 minutes. (note 3)
- To roast the almonds, drain excess brine in a colander and spread almonds out on a parchment-lined baking sheet. Bake for 12 minutes, testing every minute after 10. To test, grab an almond and take a bite (it will still be soft). If the inside is a light caramel color, they are done, take them out. (note 4)
- Allow almonds to cool and crisp up. Once they are room temperature they're ready to eat. Roasted almonds can be stored in an airtight container for up to three weeks.
Notes
- Make sure you use fresh almonds. If they smell off they may have gone bad.
- The salt you use matters. See the note on salt and accompanying picture in the recipe article
- If a small amount of salt just won't dissolve, that's okay, but if a large amount won't dissolve then add more water or start again to prevent overly salty almonds.
- You can double or triple this recipe but you will need to cook it for longer because of the excess steam. Start tasting after 12 minutes and leave almonds in the oven until they're a light caramel color inside.
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
- Prep Time: 5
- Cook Time: 35
- Category: Appetizer
- Method: Roasting
- Cuisine: Out of this world
vital grocer
Tried this recipe over the weekend and it turned out incredible! The brining step was a total game-changer—never knew it could make such a difference. Way more flavorful than store-bought roasted almonds. Definitely making a double batch next time. Thanks, Lisa!
Kathy
Thank you! To you and Joshua McFadden! This is the way roasted almonds should be!
Laura
I am going to try these! They look amazing
Lisa Goldfinger
Wonderful, keep me posted!