Unlock the rich and nutty aroma of raw almonds and learn how to make dry roasted or toasted almonds in the oven, on the stove top or even in a microwave. No need for added oil or salt – just let the dry heat bring out the natural flavor!

Roasted/Toasted Almonds at A Glance

• Improved flavor via the Maillard Reaction & moisture loss:
  • Nuts lose moisture as they heat up, but also release natural oils that are full of rich, aromatic compounds. Add in the caramelization of the naturally occurring sugars and you end up with almonds that are sweeter, creamier and more intensely nutty.
• You can do this in an oven, on the stove top or even in the microwave.
  • Oven roasted almonds are best for cooking large amounts and result in the most consistent in color and overall roasting. Stovetop and microwave toasted almonds are great if you want something extra quick and easy – ideal for smaller amounts. If you’re short on time, space and almonds then you can even get the job done in your microwave.
• Freshly roasted almonds taste (and smell!) so much better than store bought.
  • Store-bought roasted nuts are great, but you simply cannot beat the flavor and fragrance of freshly roasted nuts. Not only are they great for immediate snacking, but they will elevate whatever recipe you add them to.

• Spread almonds across a large baking sheet or roasting pan in a single, even layer.
  • I recommend using a rimmed baking sheet so your nuts don’t slide off as you move the pan to and from the oven.
• Roast in the middle of the oven until golden in color they smell rich and nutty.
• Stir the almond about halfway through cooking to ensure the cook & color evenly all over.
  • FYI:
    • Reduce the cooking time if you are using a fan oven. Fan ovens circulate hot air as they cook which means they will cook your nuts in less time than almonds roasted in conventional ovens.
    • Reduce the cooking time if you are roasting sliced or slivered almonds. Check the oven after about 5 minutes. Stir and cook another couple of minutes or until golden.
    • Every oven is different. Be mindful of known hot spots or temperature deviations.

How to Toast Almonds on the Stovetop

• Spread the almonds across the bottom of a pan or skillet. Size doesn’t matter as long as your pan is big enough to allow the almonds to spread out in an even layer.
• Cook, about 8-10 minutes until lightly golden in places.
  • FYI:
    • Don’t leave the pan unattended. Once you notice the almonds starting to brown, they can very quickly start to burn.
    • Stir often, but but not constantly. You want to keep things moving to keep the almonds from burning, but you do need to give them time to sit in full contact of the hot pan if you want them to develop some color.

• Oven: Takes the longest, but overall results in the best roasted almonds
  • ✅ – Ideal for roasting large amounts as you can divide them between a couple baking sheets.
  • ✅ – Ideal if for even roasting. Oven roasted nuts look & smell the most appealing.
  • ✅ – Ideal if you want a method that doesn’t require you to constantly stir or check on the nuts (just a little watching towards the end).
    • ⚠️ – Still ok, but keep on eye on the oven if you are roasting sliced or slivered almonds. They’ll burn much faster in the oven.
    • ❌ – Not recommended if you want it done ASAP.
• Stovetop: Ideal for speed & slivered almonds but you do need to pay attention.
  • ✅ – Ideal for a small to medium amount of almonds you can easily spread the almonds across the bottom of a pan in an evenly layer.
  • ✅ – Ideal if you are in somewhat a of a rush.
  • ✅ – Ideal for slivered or sliced almonds with flat surface areas that can be in full contact with the pan. Whole almonds darken mostly only in the places where they are touching the surface of the pan.
    • ❌ – Not recommended for toasting a large amount of almonds (unless you work in batches).
    • ❌ – Not recommended if you really want your almonds to look even in color.
• Microwave: It can get the job done, but can be inconsistent.
  • ✅ – Ideal for toasting small amounts (less than 1 cup) and if you want them done ASAP.
  • ✅ – Ideal for slivered or sliced almonds can that easily burn in the oven
    • ❌ – Not recommended for large amounts of almonds.
    • ❌ – Not recommended if you want an even, golden color.

Recipe

How to Make Roasted or Toasted Almonds

Yield: 1 cup Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes

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Learn how to dry-roast or toast your own almonds to unlock their full flavor potential! No need for added oils or salts - just use the dry heat of your oven, skillet or microwave!

Ingredients

• 1 cup almonds - slivered, sliced or whole/blanched or skin on (see notes)

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Oven

1. Preheat fan ovens to 325°F [320°C] and conventional ovens to 350°F [180°C].
2. Spread almonds in a single layer across a large, rimmed baking sheet.
3. Roast in the middle of the oven until almonds are golden brown and fragrant. Sliced or slivered almonds will roast in about 6-8 minutes. Whole almonds will roast 12-15 minutes. Stir the almonds about halfway through cooking to ensure even browning.
4. Let the almonds cool fully on the pan then use right away or transfer to an airtight container to store.

Stovetop

1. Heat pan: place a dry skillet or heavy-bottomed pan oven a medium heat.
2. Spread the almonds in an even layer across the bottom of the pan.
3. Toast & stir the almonds with a wooden spoon and/or gently shake the pan until they smell rich & nutty and are lightly browned in places. Stay put and watch the almonds toast. Stir often, but not constantly. You need to keep the almonds moving to prevent burning, but you need to give them time to actually darken in color by making full contact with the hot pan. Sliced/slivered almonds will toast in about 4-5 minutes. Whole almonds will toast in about 5-8 minutes.
4. Transfer & cool: As soon as they're done, tip the almonds onto a plate or baking sheet and spread out to cool.

Microwave

1. Spread almonds in an even layer across a microwave-safe plate or dish.
2. Microwave for 1 minute. Stir the almonds then spread them out again. Keep microwaving in 30-second intervals (stir in between each interval) until the almonds are lightly browned. Total time will vary depending on individual microwaves and almond amounts, but it shouldn't take any more than than about 8 minutes.
3. Transfer & cool the almonds to another plate. Spread out and let cool.

Notes

• Almond amounts: If you want more than 1 cup I recommend you oven roast the almonds. Total amount doesn't matter so long as you can spread them out in an even layer across a baking sheet/pan/plate.
• How to Store: Transfer fully cooled almonds to an airtight container and store in a cool, dark cupboard or pantry 1-2 weeks, in fridge up to 2 months of freeze up to 1 year.

Nutrition Information

Yield: 4

Serving Size:

1/4 cup Calories: 170Total Fat: 15gSaturated Fat: 1gUnsaturated Fat: 14gCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Gluten Free Snacks Cuisine: Gluten Free