Seasoned Almonds Recipe

Seasoned Almonds

1. 1

   Preheat and prepare

   Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Pour 2 tablespoons of water onto the baking sheet and spread it lightly — this helps prevent the almonds from sticking and promotes even roasting.

2. 2

   Mix seasoning

   In a medium bowl, combine 2 tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 tablespoon brown sugar, 1 teaspoon fine sea salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1 tablespoon fresh lemon zest. Whisk until the sugar is slightly dissolved and the mixture is cohesive.

3. 3

   Coat almonds

   Add 3 cups raw whole almonds to the bowl with the seasoning. Toss vigorously with a spatula or use clean hands until every almond is evenly coated with the oil-spice mixture. The oil helps the seasonings stick and promotes even browning.

4. 4

   Arrange on sheet

   Spread the seasoned almonds in a single even layer on the prepared baking sheet. Avoid overcrowding — use two sheets if needed to keep a single layer, which ensures even roasting and crispness.

5. 5

   Roast

   Place the baking sheet in the preheated oven on the middle rack. Roast for 12 minutes, then remove the sheet and use a spatula to stir and flip the almonds to promote even browning. Return to the oven and roast another 6–8 minutes, or until the almonds are fragrant and a deep golden brown. Total roasting time typically ranges 18–20 minutes; watch closely in the final 3 minutes to prevent burning.

6. 6

   Cool and develop crunch

   Remove the almonds from the oven and immediately transfer them to a clean, cool baking sheet or large plate in a single layer so they stop cooking on the hot pan. Let them cool completely, about 20–30 minutes. As they cool the coating will crisp and firm up.

7. 7

   Adjust seasoning and store

   Taste an almond. If you want more salt or heat, sprinkle additional fine sea salt or a pinch of cayenne while the nuts are still slightly warm and toss. Once cooled, store the seasoned almonds in an airtight container at room temperature for up to 2 weeks for best flavor and crunch.