Salted Almonds
Salted almonds are one of the easiest snacks to make at home, and you control exactly how salty they are. A spoonful of salty water helps the salt cling to raw almonds, and 12 minutes in the oven turns them toasty and crunchy. With just three ingredients, they are ready in about 40 minutes including cooling, and they cost much less than a packet from the shop.
- Total
- 37 min
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 6
- Per serving
- 200kcal
Common mistakes with salted almonds
The most common faults are tasting them straight from the oven, when they are still soft, and roasting them too far. Almonds that look dark on the outside are often bitter in the middle, so judge doneness by breaking one open rather than by the colour of the skin.
Roast the nuts in a single layer, because a crowded tray steams them instead of toasting them. A standard baking tray holds 200g comfortably.
Keep the skins on. They protect the nut and give a deeper, toastier flavour than blanched almonds.
How to make salted almonds
Tap a time to start a timer.
- Heat the oven Heat the oven to 180°C (160°C fan), gas 4, and line a baking tray with baking paper.
- Make the salt water Stir the salt into the hot water in a small bowl until it has completely dissolved. Tip in the almonds and stir for a minute, until every nut is lightly damp and coated.
- Roast Spread the almonds out in a single layer on the tray, with no nuts touching if you can. Roast for , shaking the tray after . Break one in half after : the inside should be pale golden, not brown.
- Cool Leave the almonds on the tray for about . They will feel slightly soft when hot and become crunchy as they cool.
Flavour ideas and what to serve with them
Add ¼ tsp smoked paprika, ground cumin or chilli flakes to the salt water for a spiced batch, or press a few chopped rosemary leaves into the nuts before roasting. For a different savoury flavour, see the soy-roasted almonds.
Put them in a bowl with drinks, alongside a dish of marinated olives, or scatter a handful over a green salad for crunch.
Common problems and fixes for Salted Almonds
- The almonds are chewy, not crunchy.
- They have not cooled yet. Nuts crisp up as they cool, so wait 20 minutes before judging. If they are still soft after that, roast for another 3 minutes and cool again.
- The salt falls off or the nuts are unevenly salted.
- Coarse salt does not stick. Use fine salt, dissolve it completely and stir the nuts well so each one is evenly damp before roasting.
- The almonds taste bitter.
- They were roasted too long. The inside should be pale golden when you break one open, as darker means bitter. Check from 10 minutes and remember they keep cooking on the hot tray.
Frequently asked questions about Salted Almonds
How long do homemade salted almonds keep?
Up to 2 weeks. Once fully cool, keep them in an airtight jar or tin in a cool, dry cupboard, as any warmth or steam will soften them.
Can I use blanched or flaked almonds?
Blanched almonds work, but they colour faster, so start checking at 8 minutes. Flaked almonds are too thin and burn almost at once, so keep to whole nuts.
Why use water instead of oil?
Dissolved salt in a little water sticks to the nuts as they dry, without adding fat or making them greasy. The almonds are crisp and dry rather than oily.
Can I use other nuts?
Yes. Cashews, hazelnuts and pecans all work in the same way, but check them a couple of minutes earlier than almonds as they colour quickly.
How did you like the recipe?
4.7 / 5 · 60 ratings
