Roasted Nuts with Salt

I used to think roasting nuts was something only fancy cafes could get right. Then one Sunday, with nothing but a bag of raw almonds and a craving for crunch, I tossed them with a drizzle of oil and salt and slid them into the oven. The smell that filled my kitchen fifteen minutes later was enough to convince me I'd been missing out for years.

I started making these every time friends came over, and they became the thing people would grab handfuls of without even realizing it. One night, a friend asked if I'd bought them somewhere special, and I just laughed and pointed at the oven.

Ingredients

• Raw almonds: These roast up beautifully with a mild, buttery flavor that anchors the whole mix.
• Raw cashews: They turn golden and almost sweet when roasted, adding a creamy contrast to the crunch.
• Raw pecans: Their natural richness deepens in the oven, giving each bite a warm, toasted finish.
• Olive oil: Just a tablespoon helps the salt stick and encourages even browning without making the nuts greasy.
• Fine sea salt: It clings to every curve and crevice, delivering that perfect salty hit in every handful.

Instructions

Preheat and prep:

Set your oven to 180°C (350°F) and line a baking sheet with parchment paper. This keeps cleanup simple and prevents any sticking.

Coat the nuts:

Toss the almonds, cashews, and pecans in a large bowl with the olive oil and sea salt until everything glistens evenly. Your hands work best for this.

Spread them out:

Arrange the nuts in a single layer on the prepared sheet, making sure they have space to breathe. Crowding them leads to steaming instead of roasting.

Roast and stir:

Slide the tray into the oven and roast for 13 to 15 minutes, giving them a good stir halfway through. Youll know theyre ready when the kitchen smells nutty and the edges turn golden.

Cool completely:

Let the nuts rest on the sheet until theyre cool to the touch. Theyll firm up and get even crunchier as they sit.

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The first time I made a double batch and packed them into little jars for neighbors, I got texts for weeks asking for the recipe. It felt good knowing something so simple could make people that happy.

How to Store Them

Once theyre completely cool, transfer the nuts to an airtight container and keep them at room temperature. Theyll stay crunchy and flavorful for up to a week, though in my house they rarely last that long.

Flavor Variations to Try

If youre feeling adventurous, toss in a pinch of smoked paprika or cayenne before roasting for a kick, or add a sprig of fresh rosemary for an herby, aromatic twist. Ive also swapped in walnuts and hazelnuts depending on what I had on hand, and every combination has been a win.

Serving Suggestions

These nuts are perfect on their own as a snack, but Ive also crumbled them over salads, stirred them into yogurt, and even tucked them into cheese boards for added crunch.

• Serve them warm if you want to impress guests right out of the oven.
• Pair them with dried fruit and dark chocolate for a simple homemade trail mix.
• Pack them in small tins or bags as thoughtful, homemade gifts.

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Theres something quietly satisfying about pulling a tray of golden, fragrant nuts from the oven and knowing you made something this good with your own hands. I hope they become a staple in your kitchen too.

Questions & Answers

→ What temperature is best for roasting nuts?

Roasting at 180°C (350°F) ensures nuts become golden and fragrant without burning, preserving their crunch.

→ Can I use different types of nuts?

Yes, walnuts, hazelnuts, or Brazil nuts can be substituted for variety and unique flavors.

→ How do I add more flavor before roasting?

Sprinkle spices like smoked paprika, cayenne pepper, or fresh rosemary to enhance taste before roasting.

→ What’s the best way to store roasted nuts?

Keep them in an airtight container at room temperature for up to one week to maintain freshness.

→ Why should nuts cool before serving?

Cooling allows nuts to crisp up fully, giving a better texture and flavor experience.