How to Roast Almonds

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Learn How to Roast Almonds in minutes in the oven, in a skillet, or even in the microwave. It’s an easy way to bring out their natural flavor while adding a little extra crunch in the process.

Roasted almonds on a baking sheet.


 

Toasting raw almonds in particular, and all raw nuts general, usually falls under the “optional but recommended” category. Like trussing a chicken or browning a roast before tucking it into the oven, taking the time to prepare roasted almonds pays off in the long run in many recipes.

Roasting almonds adds a little something for all your senses:

  • A warmer, darker color
  • A deeper, nuttier aroma
  • Enhanced natural flavors
  • Extra crunch and texture

Best of all, it doesn’t take much time, and there are several methods to choose from (oven, stovetop, microwave). And these methods generally work for all kinds of nuts, too.

The only time you shouldn’t roast almonds and other nuts is when a recipe itself takes care of the roasting. If you’re making granola, for example, add raw almonds to the baking sheet so they can toast along with everything else. Or, stir in toasted almonds at the end so they don’t scorch.

On their own or with a little sea salt, almonds are a savory, healthy snack packed with protein, fiber, and healthy fats. Add them to snack mixes, fruit crisps, granola, salads, and other delicious recipes. Or, blend toasted almonds into your very own homemade almond butter.

Ingredient notes

  • Almonds: Cooking times vary depending on which method you choose. And keep an eye on your almonds! They can go from zero to burnt in under a minute. Don’t walk away.
  • Oil or butter: Roasting in fat is optional for plain almonds and helpful when you want to add spices and seasonings. If using, toss with almonds before roasting in the oven or microwave, or heat in skillet.

Step-by-step instructions

Oven method:

  1. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Add whole, slivered, or sliced almonds in a single layer to the parchment paper-lined baking sheet. Roast whole almonds 10 to 15 minutes, stirring occasionally to prevent scorching.
Whole almonds before and after roasting.
  1. Roast sliced almonds for 8 to 12 minutes, stirring occasionally to prevent scorching.
Sliced almonds before and after roasting.
  1. Roast slivered almonds for 8 to 12 minutes, stirring occasionally to prevent scorching.
Slivered almonds before and after roasting.
  1. Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.
Granola and berries topping a bowl of yogurt.
Homemade Granola with roasted almonds and fresh berries.

Recipe tips and variations

  • Yield: 1 cup of whole almonds weighs about 5 ounces. 1 cup of sliced or slivered almonds weighs about 3 ounces.
  • Storage: Store raw or roasted almonds in a jar with a lid at room temperature in your pantry for 2 to 4 months. For best results and longest shelf life, store raw and roasted almonds in the refrigerator or freezer for up to 6 months.
  • Serving suggestions: Toasted almonds are delicious in biscotti, Linzer cookies, almond butter, chicken salad, and other side dishes like couscous and bok choy salad. Or, drizzle vanilla ice cream with honey or maple syrup and top with toasted, slivered almonds.
  • Roast any nut: learn how to roast pecans, how to toast walnuts, how to roast hazelnuts, and how to toast pine nuts.
  • Rosemary almonds: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups almonds and ½ teaspoon dried rosemary. Toast over medium-low heat until fragrant, about 8 minutes.
  • Lemon-garlic almonds: Heat 1 tbsp olive oil or butter in a nonstick skillet. Add 2 cups almonds, ½ teaspoon lemon zest, and 1 tsp. garlic powder. Toast over medium-low heat until fragrant, about 8 minutes.
  • Barbecued almonds: Heat 1 tbsp olive oil in a nonstick skillet. Add 2 cups almonds, ½ teaspoon cumin, ⅛ teaspoon chili powder, ⅛ teaspoon smoked paprika, and a pinch of cloves. Toast over medium-low heat until fragrant, about 8 minutes.
  • Sweet almonds: Heat 1 tbsp butter in a nonstick skillet. Add 2 cups almonds, 2 tablespoons sugar, ½ teaspoon cinnamon, ⅛ teaspoon cloves, and ⅛ teaspoon nutmeg. Toast over medium-low heat until fragrant, about 8 minutes.
  • Candied Pecans: Deliciously crunchy and decadent thanks to brown sugar, cinnamon, and a an egg white to hold it all together, Candied Pecans are lightning fast, kid-friendly, and a snap to make for a last-minute gifts or bake sales.
A charcuterie board filled with meats, cheese, fruits, nuts, crackers, and other snacks.
A Charcuterie Board with Marcona almonds.

Frequently Asked Questions

How do you toast almonds on the stove top?

1. In a medium pan over medium-low heat, add whole, sliced, or slivered almonds in a single layer.
2. Heat whole almonds until browned and fragrant, stirring occasionally, about 3 to 6 minutes.
3. Heat sliced almonds until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
4. Heat slivered almonds until browned and fragrant, stirring occasionally, about 2 to 5 minutes. Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

More ways to enjoy almonds


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Whole almonds on a baking sheet.

How to Roast Almonds

Learn how to roast almonds in minutes in the oven, in a skillet, or even in the microwave. It's an easy way to bring out their natural flavor while adding a little extra crunch in the process.
Cook Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Course Pantry
Cuisine American
Calories 206
5 from 134 votes

Ingredients 

  • 2 cups almonds whole, slivered, or sliced (see note 1)
  • 1 tablespoon olive oil or butter, optional (see note 2)

Instructions 

Oven method:

  • Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
  • Add whole, slivered, or sliced almonds in a single layer. Roast whole almonds 10 to 15 minutes or slivered and sliced almonds for 8 to 12 minutes. Stir occasionally to prevent scorching. Oven temperatures may vary, so keep an eye on the almonds so they don't burn.
  • Remove from oven and chop or use as desired. Or, store in an airtight container for up to 1 week.

Stove top method:

  • In a medium skillet over medium-low heat, heat almonds until browned and fragrant, stirring occasionally, about 3 to 5 minutes.
  • Remove from skillet and chop or use as desired. Or, store in an airtight container for up to 1 week.

Microwave method:

  • On a microwave-safe plate, spread almonds in a single, even layer. Microwave in 1-minute intervals until lightly golden and toasted.
  • Remove from plate and chop or use as desired. Or, store in an airtight container for up to 1 week.

Recipe Video

Notes

  1. Almonds: Cooking times vary depending on which method you choose. And keep an eye on your almonds! They can go from zero to burnt in under a minute. Don’t walk away.
  2. Oil or butter: Roasting in fat is optional for plain almonds and helpful when you want to add spices and seasonings. If using, toss with almonds before roasting in the oven or microwave, or heat in skillet.
  3. Yield: 1 cup of whole almonds weighs about 5 ounces. 1 cup of sliced or slivered almonds weighs about 3 ounces.
  4. Storage: Store raw or roasted almonds in a jar with a lid at room temperature in your pantry for 2 to 4 months. For best results and longest shelf life, store raw and roasted almonds in the refrigerator or freezer for up to 6 months.

Nutrition

Serving: 0.25cupCalories: 206kcalCarbohydrates: 8gProtein: 8gFat: 18gSaturated Fat: 1gSodium: 1mgPotassium: 252mgFiber: 4gSugar: 1gCalcium: 94mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Kathryn, optionally you can roast the almonds with oil or butter. If using either, toss with almonds before roasting in the oven or microwave, or heat in skillet. I’ve clarified in the notes, thank you for asking and pointing it out! – Meggan

  1. Thank you for your easy recipe. I get bags of raw shelled almonds from the food pantries all the time. I had been eating them as is but got tired of them that way.
    Maybe now I can enjoy them more.

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