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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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:
- 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
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.
Savory Almonds
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.
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
- 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.
Notes
If you eat these immediately, they’ll be so soggy. They’ll harden up once they’ve cooled.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 118Total Fat 11gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 223mgCarbohydrates 4gFiber 2gSugar 1gProtein 4g
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.