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Savory Almonds Recipe

You can open a bag of almonds and just eat them. But, they’re a lot tastier when you make this Savory Almonds recipe. This would work as part of a charcuterie board too.

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Savory Almonds in a bowl.

I love almonds. They’re so incredibly healthy for you, and the crunch you get from them is so satisfying. They’re a great snack.

You can eat them raw, no problem, but Pete got the idea in his head that he wanted to roast almonds.

It’s actually a pretty easy thing to do.

Our basic recipe is below. You can change it, of course. But if you’ve never tried this before, our recipe is a good place to start.

Savory Almonds Recipe

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Savory Almonds Ingredients:

How To Make Savory Almonds:

Pre-heat the oven to 350 F.

Measure out two cups of almonds and place them in a bowl.

Drizzle olive oil on top of the almonds and sauté on the stovetop for three to five minutes.

Remove from heat and sprinkle the salt, tamari, ginger, and onion powder over them. Toss to combine.

Spread the almonds on a parchment paper-lined baking sheet and roast about ten minutes, until you start to smell the toastiness.

Let them cool for an hour before eating.

If you eat them immediately, they’ll be so soggy. They’ll harden up once they’ve cooled.

Yield: 2 Cups

Savory Almonds

Savory Almonds in a bowl.

You can open a bag of almonds and just eat them. But, they’re a lot tastier when you make this Savory Almonds recipe. This would work as part of a charcuterie board too.

Cook Time 13 minutes
Total Time 13 minutes

Ingredients

  • 2 cups of almonds
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon tamari
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon onion powder

Instructions

  1. Pre-heat the oven to 350 F.
  2. Measure out two cups of almonds and place them in a bowl.
  3. Drizzle olive oil on top of the almonds and sauté on the stovetop for three to five minutes.
  4. Remove from heat and sprinkle the salt, tamari, ginger, and onion powder over them. Toss to combine.
  5. Spread the almonds on a parchment paper-lined baking sheet and roast about ten minutes, until you start to smell the toastiness.
  6. Let them cool for an hour before eating.

Notes

If you eat these immediately, they’ll be so soggy. They’ll harden up once they’ve cooled.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 118Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 223mgCarbohydrates 4gFiber 2gSugar 1gProtein 4g

Did you make this recipe?

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Have you made this Savory Almonds recipe? Let us know your thoughts in the comments.

Susie

Thursday 21st of June 2012

I'd probably pick the Mission almonds for making almond butter.

christine jessamine

Tuesday 19th of June 2012

i would love to try the slivered almonds!

Lisa Cal

Tuesday 19th of June 2012

I think I'd like the Mission almonds. They have a more bold flavor from what the site says. I'd really like that!

Donna George

Sunday 17th of June 2012

Slivered almonds are the best for salads

Betty

Tuesday 12th of June 2012

I'd like the Almonds for eating Nonpareil Variety. Never had 5 lbs of almonds before which is a lot. I'm sure you could use these for a variety of things.

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