I eat a lot of almonds. As a snack, as almond butter, as a crust for my cheesecake recipe. You get it – there’s a lot of almonds around here. I like my almonds to be roasted before I snack on them. Eating them raw just doesn’t seem to do it for me. However, when it comes to some recipes, raw works perfectly fine! So, instead of buying different kinds of almonds (because let’s face it – they’re a little pricey!), I’ve started to buy large bags of raw almonds and roast some for snacking purposes. I find that Trader Joe’s and Costco have the best prices on bulk almonds but you may be able to find them cheaper elsewhere too!
I just adore the taste of the homemade roasted almonds and LOVE that I can add as little or as much salt as I want! Sometimes, the pre-salted almonds are a bit too much for me. I also experimented with tossing the almonds in cinnamon right after coming out of the oven. I loved how those tasted as well, just a hint of warm sweetness! You’ll love how easy it is to make roasted almonds no matter which way you season them!
2 cups almonds
1 tsp salt or 1 tsp cinnamon (or both! why not!)
Preheat oven to 350F. In a single layer, spread almonds out on a cookie sheet. Bake for 8-12 minutes, or until the almonds smell nutty and are golden brown. Remove almonds from the oven and sprinkle immediately with salt or cinnamon. Allow to cool completely before serving.
Note: The almonds will go from perfect to burnt quickly, so make sure you are watching them carefully. You can test if your almonds are done by cutting one of the almonds with a knife. If the inside of the almond is a light yellowish, the almonds are ready.