The Health and Nutritious Benefits of Almonds:
- Loaded with nutrients… fibre, protein, monounsaturated fat, vitamin E, magnesium
- Provide antioxidant protection
- Help control blood sugar levels and blood pressure
Almonds are delicious and nutritious! Ongoing research also suggests that adding almonds to your diet can aid with cholesterol reduction, and type 2 diabetes. I love almonds and eat them regularly, knowing they are a whole food with many health benefits.
I also love the crunch and the saltiness of a good nut. But I don’t love the price tag, or the fact that many of the roasted nuts on the market are laden with safflower or canola oil (and sometimes even sugar!).
That’s why I’ve taken to roasting my own almonds. I start with organic, whole, raw almonds, throw them in the oven then toss with olive oil and salt.
Makes 8 Servings | 5 Min. Prep | 15 Min. Cook
I suggest you give these almonds a try today! You won’t be disappointed. (I especially like the ones that split while roasting - not only do they seem to soak up the oil and salt better but they also seem to explode in your mouth!)
- 2-3 cups raw almonds
- 1-2 Tbsp extra virgin olive oil
- 1-2 tsp sea salt (depending on how salty you like them and how strong your salt is)
- a sheet pan
- parchment paper
- a medium bowl (preferably metal or glass)
- Preheat oven to 170C or 350F.
- Line your sheet pan with parchment paper. Place the almonds on the parchment and spread them out in a single layer.
- Roast for 10-15 minutes until you smell a fragrant nutty aroma (almost like popcorn!) They will have turned a slightly darker shade of brown. You can let them roast a bit longer for a deeper taste if you wish but watch so that they don’t get too dark or burn.
- Remove tray from the oven and let cool for about 5 minutes.
- Carefully transfer them into a bowl (I never use plastic, as the heat can cause the release of volatile chemicals within the plastic - not to mention, the bowl may melt!)
- Add the olive oil and toss. Use enough oil to lightly coat nuts and make them shiny.
- Add salt to taste, and toss again.
- Return the warm almonds to the same parchment-lined sheet pan to cool. (Another sprinkling of salt can happen here - especially if much of the salt you used got left in the mixing bowl.)
- They can be eaten warm or cooled down and stored in a sealed glass container to be enjoyed whenever the desire hits!