How to Roast Almonds

How to Roast Almonds

Roasted almonds are one of my favorite foods and an important part of my eating plan. What about my family’s eating plan? Well, my husband is one of the main reasons I cook and bake as religiously as I do. He comes from a family of excellent cooks who love to eat. However, recently, he went on a diet and sent me this email:

“Was thinking you might want to do a post on how I have used the Abs Diet to get in shape and that you and I now eat the same, and mention that almonds are their #1 food too.”

So, there you have it. Now we eat the same –tons of veggies, protein, some nuts, the occasional piece of fruit. OK, so our diets are slightly different.  I’m on the Elana Diet (a grain-free paleo diet) and he’s on the Abs Diet. However, we both eat almonds and not a lot of dessert (not even my healthy dessert recipes).

Wondering how to roast almonds? Here’s how you can make your own to snack on at any time of the day.

Print Recipe
How to Roast Almonds
  1. Spread almonds on two 9 x 13 inch baking dishes
  2. Bake at 350° for 10-15 minutes, until a nutty aroma wafts out of the oven
  3. Remove almonds from oven and cool for 20 minutes
  4. Toss with olive oil and salt
  5. Serve

I’ve been roasting a lot of almonds lately. They taste much better purchased raw and roasted fresh at home (rather than purchasing them already roasted). My husband loves it when I make fresh roasted almonds. And that’s a good thing because almonds are a superfood. This ultra-nutritious nut is high in antioxidants and full of beneficial fats that raise good cholesterol and lower bad cholesterol. Studies have shown that almonds curb hunger. I think they taste delicious and keep a little jar of roasted almonds in my car for when I get a snack attack on the road. Just a few do the trick.

If you love whole almonds for snacking, you may also want to try blanched almond flour (not almond meal). Honeyville makes incredible almond flour, and has my Paleo Chocolate Chip Cookie recipe on the back of their bag! Honeyville almond flour is wonderful because it is finely ground and yields fantastic baked goods. I bake with almond flour often, as it is tasty, easy to use, and full of good fat! I wrote the book on almond flour in 2008, called The Gluten-Free Almond Flour Cookbook. It has easy paleo recipes for everything from birthday cake to chicken fingers, and I think you’ll love it!

If you are looking for healthy low-carb recipes, check out all of my recipes that use almond flour, as well as my Keto Diet Recipes page. Here are some of my easy paleo recipes that use almonds or almond flour:


  1. Chrystal Thurston says

    I’m new to roasting, but how do you store them after? Zip lock, jars, Tupperware? And how long are they good for, not that I expect them to last long. Do they need to be refrigerated? Thanks for all the great info!

    • says

      We would recommend storing in a zip lock or air tight jar at 32-40 degrees. If vacuumed packed and stored in cool dry place, the shelf life can be a year or longer. Hope this helps.

    • Brownie Man says

      I have been roasting pecans for a long time, and always after they cool store the nuts in a ziplock storage container and place that in the freezer. After a few months( if they last that long) they might start to turn on you.

  2. PAT says

    Please let me know if 170F is too high an oven temperature for drying out silvered almonds without killing their enzymes. My oven doesn’t go any lower. How do I bypass the default setting on a 3 year old GE oven? Thanks

  3. Don Higley says

    Hi we have two large almond tress having trouble harvesting the nuts, have removed all almond from tress, and remove the hull around the nut, we have also had the nuts in the sun for about a week, but still the nuts are real hard and have bitter taste. Can you help
    Thanks Don

    • KathyF says

      Hi Don, we have a few “bitter” almond trees on our property also. These are wild almond trees and you must not eat the nuts…please look up “bitter almonds” on the internet for more info. VERY IMPORTANT ! These can make you very sick and may be fatal to humans.

  4. Eric Dewdney says

    Another good reason for roasting almonds is that the process tenderizes them making it much easier on teeth, particularly in older folks whose teeth may be starting to crumble… Please don’t push the salt! Most of us know we have excess and hazardous levels of salt in our diets. People should be encouraged to try roasted almonds without salt first. In my opinion, they’re just as tasty!

  5. Ken says

    You mention almonds being a super food. Doesn’t cooking negate the benefits? I have heard that raw almonds are much much better for you than roasted.

    I love roasted almonds, probably one of my top 3 flavours! Thanks for the article.

    • Elana says

      Ken, not at all. Roasting makes them even more digestible for folks that have compromised digestion. But everyone is different, so do what is best for your body :-)

  6. Katy says

    Followed your recipe to roast almonds tonight, they were great! Only problem is the salt sort of just falls off, doesn’t stick to the almonds. Is there a way to get them to stick on there?

    • lynn says

      I use popcorn salt it is powdered and sticks a lot better. I also toss my almonds with a little bit of oil before roasting. It doesn’t take much. Pretty yummy!

  7. Tina says

    In order to be healthy, nuts must be soaked and dried/dehydrated. Raw almonds are NOT healthy. Not only are they not good for digestion, the anti-nutrients actually rob you body of the nutrients you get from other food. It’s a “no win” situation. Almonds that have been soaked and dried/dehydrated are healthy. Raw almonds are not – even roasted!

    • Traci says

      I won’t be dehydrating for 10+ hours or overnight … so can I soak the almonds then oven roast them at <200F for 20 min and maintain the enzymes and nutrients?

    • Meredith says

      You answered my question Tina. I recently had learned that all nuts needed to be soaked and then dehydrated by using a dehydrator or in the oven at a low temperature. I know Elena recommends soaking nuts before using them to make nut milk. Was surprised to see that she didn’t recommend soaking the almonds before roasting them and was going to ask her about it. Thankful for your response.

  8. Nancy Murray says

    I’m so excited to find your site & it’s colloection of recipies. Stumbled on it looking for roasting almonds. I used your recipe with a little adjustment, since we had taken the skins off with the intent of making roasted almond butter. Thanks for sharing your perfected recipies, as this gluten free road is a little bumpy!

  9. Patricia GAYWOOD says


  10. says

    My mom used to roast almonds when I was a little kid, and today me and my girlfriend just tried (succesfully) to roast almonds for the very first time. We kept them in the oven for almost 20 minutes at 220º (as my mother told me) and the results have been excellent. The smell coming out of the oven really brough me some childhood memories…

  11. Jessica says

    I would like to add, that baking almonds at temps above 170 deteriorates the “good” fats in the seed. You should bake them at a lower temp of about 160 for 15-20 mins.
    Hope this helps!

  12. says

    There are also few other ways in which you can roast almonds like the Skillet roast and dry roast.Nevertheless your discussion is quite interesting

  13. says

    Attempting to make an almond, tofu protein shake today and after looking at a few sites on how to best roast almonds, I loved the ease, look and layout of your blog the best. Thanks for the great info. Off to make use of my blender. :)

  14. B says

    Elana would you consider roasting at 150-170 degrees for 15-20 minutes to preserve the enzymes and nutrients in the nuts? This will allow the nuts to remain raw or they can be classified as raw, which means all the nutrients are still “alive”. They are still crunchy and roasted just more nutrient dense.

  15. says

    Thanks for the recipe—I’m looking after my dad at the moment, and he likes roasted almonds. I hope he’ll enjoy the raw, fresh ones I bought at the farmers market this morning.

    Tip for non-US readers: ‘350°’ is on the old scale, and means 175°C. (I’ve lived in the US, and few people there realise theirs is the only country still using that legacy scale.)

  16. Elizabeth Monticue says

    How do I keep the salt on the almonds? I’ve sprinkled sea salt on the roasted almonds, but it won’t stick. Sort of a basic question, but help?
    Thank you!

    • says

      Elizabeth and Hannah,

      Try brining the almonds before roasting. I have had good luck using a fine granulated sea salt from the local market. Mix about a table spoon of salt with 3-4 cups warm water. Soak for 20-30 minutes. Then roast. Hope this helps!

  17. Carol Gaudreault says

    THE GLUTEN-FREE ALMOND FLOUR COOKBOOK is a huge positive addition to my cooking habits. We are enjoying the recipes immensely as the flavors and textures are a dellightful surprise of success to the taste buds. Thank you also for all your tips.

  18. Sheila says

    I disagree with the temperature you roast your almonds at. Roasting almonds at high temperatures damages the delicate fats in nuts and causes the production of free radicals. Almonds (nuts) should be roasted at a lower temperature; 160-170F for 15-20 min.

  19. Andie says

    Thanks for posting this! I accidentally bought unroasted almonds and was hoping to find out the best temp to bake them at. Now I’m excited that they may turn out better than what I meant to buy.

  20. Jeanne Marie says

    Elana, This is one of my favorite posts!! I love it… The Abs Diet and the Elana Diet!!
    Your website and cookbook have inspired me and have changed the way we eat!!
    Thank you,
    Jeanne Marie

  21. says

    Ok the Lillian’s videos are hilarious! Those recipes look absolutely delicious. Its so much fun seeing those from the test perspective. Thanks for showing the almond roasting – I’ve been trying to stick to raw almonds, but this will be really nice for those days when I want something kicked up a notch.

  22. says

    I definitely think soaking and dehydrating nuts is the way to go most of the time. By heating them at 150 degrees or below, you retain all the enzymes and nutrients in the nuts. Roasting them at high temps kills the enzymes. The result of soaking and low-temp dehydration is a crispy, slightly salty nut. Delicious and good for any number of things. In addition to snacking, I rough grind them with flax seeds, top with yogurt and berries for breakfast. Or chop and add to a salad.
    Thank you, Elana. I love your site!

  23. Philip123 says

    I’m all for healthy and delicious recipes and healthy eats however to pick a nit, cholesterol is a single molecule it has single chemical structure. There are no “good” and “bad” versions as it is a single molecule. High and low density lipoproteins are, well, proteins, they are two different carrier proteins for cholesterol. The Framingham study evidence underlying the “lipid hypothesis” was never strong to start with. Since then a massive lipid lowering campaign has shown no effect on heart disease rates. While an elegant and seemingly intuitive hypothesis, more and more openly people are rightly questioning the wisdom of the cholesterol lowering campaign. Not to even mention the myriad and serious side effects often seen with statin drugs. I’m all for healthy and delicious almonds but there is no need to sweat the cholesterol.

    • says

      Okay – I’m going to have to reread your post when my brain’s more alert! In the meantime, I’ve been eating macadamia nuts to lower my cholesterol. Just started, so we’ll see if it works. Rumor has it 1-1/2 oz a day (about 17 nuts) lowers your cholesterol. Elana, I’ll have to search old posts for good mac nut recipes, now!

  24. ~M says

    This looks great…my husband and I have been going through tons of raw almonds recently since we both take trail mix several times a week as a snack to work/school. Have you ever tried soaking them whole and then roasting them? How much longer would they need?

    • Pamela says

      For ~M, I couldn’t resist replying to your question about soaking your nuts first…..YES YOU SHOULD!!! Acording to Sally Fallon’s Nourishing Traditions, “sprouting (soaking) increases vitamin B content, especially B2,5 and 6. Carotene increases dramatically. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorbtion of calcium, magnesium, iron, copper and zinc and neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.”

      I soak all my nuts. 4 cups of nuts with 1 Tbs sea salt and fill up the container with water to cover the nuts. For almonds, soak for at least 7 hours or overnight. Drain and spread on baking sheet. Bake at 150 degrees for 12 to 24 hours until completely dry and crisp. I dehydrate mine for the same amount of time. You can double and triple etc. the recipe.

      • Ellen Smith says

        My husband and I also love almonds. I roast them the same way you do, but instead of using salt, I sprinkle the cinnamon on the almonds before placing the baking sheets in the oven.

        • Nancy Hasek says

          I have wanted to try roasting almonds dusted with dark cocoa powder. Has anyone tried this and can provide some direction. I don’t want to use oil but don’t know how to get the cocoa to stick. Thanks!

          • JoeyG says

            If you’re soaking your almonds they’ll be moist which will allow the cocoa to stick.
            Great idea by the way.

        • Elana says

          Blair, if you click the green text in the ingredients portion of the recipe you will be given that information :-)

        • Cyndye says

          You’re dehydrating the almonds in a 150 degree oven. It takes about 24 hrs to do this. The come out crunchy and need no seasoning. You can also use these “crispy almonds” to make almond butter.

        • says

          dehydrating takes this long, but baking (roasting) in the oven only takes about 7 – 9 hours. I just put them in there overnight and they are perfect in the morning!

      • Andrea MacLeod says

        Regarding Pamela’s comment – thank you for posting info on Phytate’s. As a vegetarian most of my adult life, with a great love of all nuts, especially almonds, and an avid interest in nutritional health and well-being I was astonished to find I didn’t know (until just recently) about Phytic Acid as something in all nuts, seeds, grains, beans and legumes that binds with and removes other minerals from the digestive system UNLESS they are sprouted. It speaks to the innate intelligence of life that seeds lock up their nutrients until they are alive and ready to use them and it speaks to our need as intelligent humans to eat live food: soaked, sprouted, fermented, in combination, with beneficial enzymes and probiotics. Ode to the ongoing quest for vitality.

      • Melissa Ennen says

        I want to add herbs and spices when I roast the nuts, but I want to soak and dehydrate first. Do you dehydrate them for 12-24 hours (at what temperature?) AND then bake them for 12-24 hours at 150 degrees? Or is the roasting time reduced if you soak and dehydrate first? Thanks,.

        • says

          Rosemary is my favorite herb for Roasted Almonds. Roasting time depends on moisture level of almond. Longer dehydration “should” result in less time need for low temperature roasting. From my experience, a dehydrated almond, roasted nicely after 8 hours at 150 degrees.

          But seriously, try the rosemary its really great. Then try it with roasted blanched almonds… even better

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