Roasted almonds toasted to the max for a deep rich flavor without oil, salt, or anything but pure healthy nuts. They are low carb, paleo, vegan, keto, and drop dead delicious!
This is one of those easy appetizers that you have to taste to believe. These roasted almonds look just like regular almonds at first glance. But bite into one to see what I’m talking about. These are not your average toasted nuts, they’re deeper, richer, taken right to the brink. The flavor is powerful.
One ingredient recipes are rare. One ingredient recipes that taste this amazing are even rarer, so I feel like I’m letting you in on a pretty big secret. Grant and I discovered these intensely roasted almonds years ago at a little romantic hideaway on Laurel Canyon in Los Angeles. It was a tiny Italian restaurant perched at the crest of the canyon just before the winding road descends down into Hollywood. Crammed up against the mountainside there wasn’t a lot of parking, and even fewer tables, but it was one of our favorite spots. When we were lucky enough to get a seat, a tiny bowl of these deeply roasted almonds was always there waiting for us. I’ve never seen them anywhere else, before or since ~ what a discovery!
Table of contents
what you’ll need
No oil, no salt, nothing but almonds!
- raw, whole, skin on almonds
how to deeply roast almonds
These almonds are roasted until deeply browned ~ we take them right to the brink, and pull them out just before they burn. The flavor is intense and eye-opening. Who knew nuts could be like this??
- Preheat the oven to 350F
- Arrange almonds on a dry baking sheet. Spread them out in a single layer.
- Pop in the oven for 25-30 minutes until fragrant, and deeply toasted. Give the nuts a stir a couple of times during toasting, and don’t let them burn!
- Let your roasted almonds cool completely before enjoying. When roasted nuts come out of the oven they’re soft from the heat, and they crisp up as they cool, so wait to take a taste!
PS as the roasted almonds cool on the baking sheet they’ll make all kinds of fun crackling noises. The heat causes the skins to dry out and become brittle. As the nuts cool down, the contracting nuts and the drying, shrinking skins makes the crackling or popping sounds.
RELATED: White Toasted Almond Bark
what happens when you roast almonds
Toasting nuts enhances their flavor, texture, and aroma. When nuts are toasted, a series of chemical and physical changes occur, transforming their taste and mouthfeel. Here’s what happens…
- Maillard browning reaction: a chemical reaction between proteins and sugars that occurs at higher temperatures. It browns the nuts, creating complex flavors and aromas. It’s the same process that gives browned foods like toast and seared meat their characteristic flavor.
- aroma release: this aroma is often the first sign of the nuts reaching the right level of toasting.
- crisping: heat causes the natural oils in nuts to melt. As they cool the oils solidify again, but in a different, crispier structure.
- moisture evaporation: toasting also removes moisture from the nuts which also contributes to their extra crunchiness.
- reduced bitterness: some nuts, like almonds, contain bitter compounds in their skins. Toasting can help reduce this bitterness, making roasted almonds taste sweeter.
Keep an eye on your almonds while they toast. Nuts can go from perfectly toasted to burnt relatively quickly because of their high oil content.
how to serve roasted almonds
Ok, I admit we sometimes make roasted almonds a part of a more elaborate cheese plate or charcuterie platter, but you really don’t need to do that. A pretty little bowl of these roasted nuts can hold their own on the coffee table. The flavor is so deep and rich you don’t need anything else but your drink and some good company 🙂
Nuts have always been a big part of our holiday celebrations, so be sure to roast up some almonds for Thanksgiving, Hanukkah and Christmas this year!
roasted almonds might be the healthiest snack
Almonds are rich in monounsaturated fats, the heart-healthy fats that have been shown to reduce bad cholesterol levels and lower the risk of heart disease. They also contain antioxidants, such as vitamin E, which help protect the heart and helps with skin and brain health. The amazing thing about these deeply roasted almonds is that they have such intense, satisfying flavor without any added ingredients!
calories in roasted almonds
There are 165 calories in an ounce of almonds, and that’s about 23 nuts, so they’re known as nutrition dense and calorie dense. But according to Harvard School of Health: “Interestingly, despite nuts being calorie-dense, research does not support a link with nut intake and weight gain. In fact, they have been associated with less weight gain and a lower risk of obesity, possibly because the fat and fiber content help to improve feelings of satisfaction and fullness.” Wow!!
Dark Roasted Almonds
Equipment
- sheet pan or baking sheet with sides
Ingredients
- 2 cups whole raw almonds, with skin
Instructions
- Preheat oven to 350°F
- Spread out the nuts on a dry baking sheet, in a single layer.
- Roast for 25-30 minutes, stirring the nuts to rearrange twice during roasting.
- Check toward the end of roasting to be sure not to burn the nuts. They're done when they are fragrant berowned, but not blackened. Ovens vary so your time might be different from mine.
- Remove from the oven and let the nuts cool completely on the pan before enjoying or storing.
- The nuts can be stored at room temperature and will last 2-3 weeks. They'll last a month or more in the refrigerator, and can be frozen for up to a year.
Nutrition
what else can you do with almonds?
- How to Make Almond Milk
- Almond Ricotta Cake
- White Toasted Almond Bark
- Green Beans Almondine
- Easy Almond Macaroon Cake (gluten free!)
- Almond Shortbread Bars
Easy to make, delicious and with the added benefit of almonds being highly recommended as a source of calcium . It really doesn’t get any better than this when looking for a snack!
Agreed!
I just broke my ankle so I think I’ll roast some almonds for snacking 🙂
This recipe is so simple, yet makes the almonds so flavorful! It has become our favorite way to eat them. I love how no fat or salt is used, but you don’t miss it! We find it hard to go back to canned nuts–they can’t compare to these! Thank you.
I’m so glad you love these Brenda, I absolutely treasure this recipe!
My experience is that the almonds acquire a burned taste before turning black. I always roast my almonds right after buying them and for the life of me see no reliable color change.
The color change in these almonds comes toward the end of the long roasting time. They don’t burn, but they get a really intense roasted flavor, more than regular roasted almonds. It’s all about the length of time in the oven.
These have a complex flavour. I dipped them in very salty water before roasting so they’d have a bit of salt.
Nice idea.