Quick Toasted Almonds
Freshly toasted whole almonds with olive oil and cracked pepper
Why This Recipe Works
Toasting raw almonds in a bit of olive oil results in a fresher, more complex flavor than any store-bought version. The key is low, steady heat to ensure the nuts crisp through to the center without burning the skins.
Instructions
Heat the oil in a 12-inch nonstick skillet over medium-high heat until it just begins to shimmer but not smoke.
Add the almonds, salt, and pepper, then immediately reduce the heat to medium-low. Cook while stirring frequently to ensure the heat reaches all sides of the nuts until they are highly fragrant and the color of the skins has deepened slightly, about 8 minutes.
Transfer the almonds to a plate lined with paper towels to drain any excess oil. Let them cool completely—they will finish crisping up as they reach room temperature.
Serve at room temperature for the best crunch.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 5 days.
Can I make this ahead of time?
These can be prepared several days in advance.
