Homemade roasted almonds with sea salt fill your kitchen with an earthy aroma and deliver incredible crunch. This simple recipe gives you complete control over salt level and roast intensity for a perfectly tailored snack. Once you try these Roasted Almonds with Sea Salt, you might never go back to the store-bought version.
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Why You’ll Love This Roasted Almonds with Sea Salt
- Freshness & crunch: Warm, fragrant, and crisp—far superior to supermarket versions.
- Flavor control: Adjust salt to your preference for a delicate sprinkle or bold kick.
- Versatile uses: Perfect for snacking, salads, grain bowls, or homemade almond butter.
- Simple process: Just two main ingredients and 15 minutes for a gourmet result.
Ingredients & Tools
- 2 cups raw whole almonds
- 1 ½ teaspoons extra-virgin olive oil, or avocado oil
- 1 teaspoon flaky sea salt, plus more to taste
Tools: A rimmed baking sheet, parchment paper (optional but helpful), and a medium mixing bowl.
Notes: Use fresh raw almonds and flaky sea salt like Maldon for best results; a neutral oil helps the salt stick.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 6 g |
| Fat: | 16 g |
| Carbs: | 6 g |
| Fiber: | 3 g |
Serves: 8 | Prep Time: 5 minutes | Cook Time: 10-12 minutes | Total Time: 15-17 minutes
Before You Start: Tips & Ingredient Notes
- Why raw almonds? Starting with raw almonds is non-negotiable for the best result. They have a neutral canvas that allows the toasty, roasted flavor to develop fully, unlike pre-roasted nuts which can easily burn.
- Does the type of salt matter? Absolutely. While you can use fine table salt in a pinch, flaky sea salt is the star here. Its delicate crystals don’t fully dissolve, giving you those delightful salty pockets that make this snack so moreish.
- What’s the best oil to use? You want an oil with a high smoke point and a mild flavor. Extra-virgin olive oil adds a subtle fruitiness, while avocado oil is completely neutral. Avoid strong-tasting oils like unrefined coconut or toasted sesame.
- Can I double the batch? You can, but be careful! For even roasting, the almonds need space. If you’re roasting more than two cups, use two baking sheets to ensure they’re in a single layer and not piled up.
How to Make Roasted Almonds with Sea Salt
Step 1: First, preheat your oven to 350°F (175°C). This is the sweet spot for roasting nuts—hot enough to get them crispy and golden without burning them. While the oven is heating up, line your rimmed baking sheet with parchment paper. This isn’t strictly necessary, but it makes cleanup an absolute breeze and prevents any potential sticking.
Step 2: Now, grab your mixing bowl and add the raw almonds. Drizzle the oil over them. Using your hands or a spatula, toss the almonds until they are evenly and lightly coated. You’re looking for a fine sheen on each nut, not a pool of oil at the bottom of the bowl. A little oil really does go a long way here.
Step 3: Sprinkle about half of the flaky sea salt over the oiled almonds and give them another good toss. We’re adding salt in two stages—now and after baking—to build layers of flavor. The salt you add now will bake into the nuts, while the salt added later provides that fresh, crunchy finish.
Step 4: Spread the almonds out in a single, even layer on your prepared baking sheet. This is crucial! If the almonds are piled on top of each other, they’ll steam instead of roast, and you’ll end up with soft, chewy nuts instead of crispy ones. Give them some personal space.
Step 5: Place the baking sheet in the preheated oven and set your timer for 5 minutes. After 5 minutes, take the sheet out and give the almonds a good shake or stir them with a spatula. This promotes even browning and prevents the ones on the edges from burning. You’ll already start to smell that wonderful, toasty aroma.
Step 6: Return the pan to the oven and continue roasting for another 5 to 7 minutes. Keep a very close eye on them during this final stretch. They can go from perfectly golden to burnt surprisingly fast. They’re done when they are fragrant and have taken on a light golden-brown color on the inside—you can check by carefully slicing one in half.
Step 7: As soon as you take the almonds out of the oven, immediately transfer them from the hot baking sheet to a clean, cool bowl or plate. If you leave them on the hot pan, they will continue to cook from the residual heat and likely over-roast. This is a key step for perfect results every time.
Step 8: While the almonds are still warm, sprinkle them with the remaining flaky sea salt and toss to combine. The warmth helps the final sprinkle of salt adhere beautifully. Let them cool completely at room temperature. You’ll notice the crunch intensifies as they cool down. Once cool, they are ready to eat or store!
Storage & Freshness Guide
- Fridge: Not necessary; store in an airtight container in a cool, dark place.
- Freezer: Keep in a sealed bag or container for up to 3 months; they stay crisp and thaw quickly.
- Reviving: If almonds soften, re-crisp in a 300°F oven for 3–5 minutes, then cool completely.
Serving Suggestions
Complementary Dishes
- A simple green salad — The salty, crunchy almonds provide a wonderful textural contrast to soft, leafy greens and a bright vinaigrette.
- Creamy soups like butternut squash or tomato bisque — A handful of these almonds scattered on top adds a necessary crunch and savory element that cuts through the richness.
- A cheese or charcuterie board — They are a natural fit alongside sharp cheeses, cured meats, and dried fruits, adding a rustic, savory component.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — The wine’s acidity and citrus notes cleanse the palate between bites of the rich, salty nuts.
- A cold glass of pale ale — The beer’s slight bitterness and carbonation are a fantastic partner for the oily, savory profile of the almonds.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing.
Something Sweet
- Dark chocolate-covered strawberries — The combination of sweet, tart, and bitter chocolate alongside the savory nuts is a sophisticated and satisfying end to a meal.
- A simple bowl of vanilla bean ice cream — Try sprinkling a few crushed roasted almonds on top; the contrast of warm, salty nuts on cold, sweet cream is divine.
- Dried apricots or figs — Eating a piece of sweet, chewy fruit with a salty almond is a classic, no-fuss flavor pairing that always delights.
Top Mistakes to Avoid
- Using a dark-colored baking sheet. Dark pans absorb more heat and can cause the bottoms of the almonds to burn before the insides are properly roasted. A light-colored, shiny pan is your best bet.
- Walking away during the last few minutes of roasting. I’ve messed this up before too… almonds have a very small window between perfectly roasted and unpleasantly burnt. Stay nearby, use your nose, and watch them like a hawk.
- Adding all the salt before roasting. If you use all the salt upfront, most of it will fall off during the tossing process and end up at the bottom
Roasted Almonds With Sea Salt
Learn how to make perfect Roasted Almonds with Sea Salt at home in just 15 minutes. A healthy, crunchy snack you can customize. Get the easy recipe now!
Ingredients
For the Ingredients
-
2 cups raw whole almonds
-
1 ½ teaspoons extra-virgin olive oil, or avocado oil
-
1 teaspoon flaky sea salt (plus more to taste)
Instructions
-
First, preheat your oven to 350°F (175°C). This is the sweet spot for roasting nuts—hot enough to get them crispy and golden without burning them. While the oven is heating up, line your rimmed baking sheet with parchment paper. This isn't strictly necessary, but it makes cleanup an absolute breeze and prevents any potential sticking.01
-
Now, grab your mixing bowl and add the raw almonds. Drizzle the oil over them. Using your hands or a spatula, toss the almonds until they are evenly and lightly coated. You’re looking for a fine sheen on each nut, not a pool of oil at the bottom of the bowl. A little oil really does go a long way here.02
-
Sprinkle about half of the flaky sea salt over the oiled almonds and give them another good toss. We're adding salt in two stages—now and after baking—to build layers of flavor. The salt you add now will bake into the nuts, while the salt added later provides that fresh, crunchy finish.03
-
Spread the almonds out in a single, even layer on your prepared baking sheet. This is crucial! If the almonds are piled on top of each other, they’ll steam instead of roast, and you’ll end up with soft, chewy nuts instead of crispy ones. Give them some personal space.04
-
Place the baking sheet in the preheated oven and set your timer for 5 minutes. After 5 minutes, take the sheet out and give the almonds a good shake or stir them with a spatula. This promotes even browning and prevents the ones on the edges from burning. You'll already start to smell that wonderful, toasty aroma.05
-
Return the pan to the oven and continue roasting for another 5 to 7 minutes. Keep a very close eye on them during this final stretch. They can go from perfectly golden to burnt surprisingly fast. They're done when they are fragrant and have taken on a light golden-brown color on the inside—you can check by carefully slicing one in half.06
-
As soon as you take the almonds out of the oven, immediately transfer them from the hot baking sheet to a clean, cool bowl or plate. If you leave them on the hot pan, they will continue to cook from the residual heat and likely over-roast. This is a key step for perfect results every time.07
-
While the almonds are still warm, sprinkle them with the remaining flaky sea salt and toss to combine. The warmth helps the final sprinkle of salt adhere beautifully. Let them cool completely at room temperature. You’ll notice the crunch intensifies as they cool down. Once cool, they are ready to eat or store!08
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