Easy Salted Roasted Almonds

5 from 4 votes

These easy salted roasted almonds are tossed in olive oil and kosher salt, then baked until golden, crunchy, and perfect.

Prep Time2

Cook Time18

Total Time20

Course: Snack

Cuisine: American

Servings: Servings

Calories: 222kcal

Author: Jessica

Preheat the oven to 350°F and line a large baking sheet with parchment paper.
In a large bowl, toss the almonds with the extra virgin olive oil and kosher salt until completely coated. Spread the prepared almonds onto the baking sheet, ensuring they are in a single layer. Bake for 18-20 minutes, until golden brown and fragrant.
Remove almonds from the oven and let them cool completely on the baking sheet. As they cool, you will hear crackling noises, this is good and means that the almonds were roasted properly and for long enough.
Do not eat the almonds until they have cooled for a minimum of 30 minutes. The almonds will be very hot when they come out of the oven.

Almonds: For the classic flavor, use whole, raw, skin-on almonds. Blanched or sliced almonds will bake faster and need less time in the oven.
Kosher Salt: Maldon or flaky sea salt can be substituted, but do not use plain table salt, the almonds will be way too salty.
Extra Virgin Olive Oil: Regular olive oil or avocado oil can be used instead, if preferred.

Store leftover roasted almonds in an airtight container at room temperature for up to 2 weeks.
Don't skip the parchment paper on the baking sheet, this helps to keep the almonds from burning. If you do not have parchment paper, use a light colored baking sheet for the best chance of keeping the almonds from burning.