These delicious roasted almonds are the perfect snack! Sugar free, and roasted with butter, mineral salt, and the perfect combination of seasonings, these simple smoky roasted almonds are full of protein and healthy fats. A little bit of liquid smoke is added for that signature flavor. Great for keeping on hand for when the snackies hit!
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The hardest part a new way of eating is always figuring out snacks. Cooking fresh, whole food dinners is the easy part. Now what about finding that crunchy salty snack we all crave? Enter these simple smoky roasted almonds.
We are in the midst of changing our way of eating to one based on whole foods and natural sweeteners, but my husband is looking to lower his carbohydrates and limit sweeter foods. He needed a snack that would satisfy, so I got to work thinking about what kind of snack would work well for a low carb way of eating. Nuts immediately came to mind. Nuts are full of healthy fats, proteins, and (when roasted) can satisfy that intense crunch craving.
A Delicious Roasted Almond Snack Idea
These Simple Smoky Roasted Almonds are my husband’s new favorite snack! In fact, he ate them up in just a few days and asked me to make more. That’s how I knew they were a perfect fit for sharing with you on Little Home in the Making. They are slightly spicy, delightfully smoky, and exceedingly simple to make!
All you need is raw almonds, butter, seasonings, and liquid smoke.
What is Liquid Smoke?
When I first heard about liquid smoke, I figured it was a highly processed flavoring that was full of MSG and the like. And while some brands do have additives, the brand I found locally did not. I was pleasantly surprised when I found out it is simply water + smoke! So basically it is made by condensing the smoke from wood into liquid (aka water). It’s pretty simple, and it adds a lovely smoky flavor.
What If I Don’t Want to Use Liquid Smoke?
If you would prefer to avoid liquid smoke, or you simply can’t find it, you can make some substitutions. This recipe calls for a small amount of smoked paprika. If you’re looking to avoid the liquid smoke, you can double the smoked paprika, and you should still have a lovely smoky flavor. Ensure that you use smoked paprika though, not your run of the mill regular ol’ paprika!
How Long Do Roasted Almonds Last?
You can store this at room temperature in a sealed container for up to one month. They may get a little bit on the stale side and lose their crispness, so you may want to eat them up within a week or two. These are so tasty, chances are they won’t last long! My husband loves to take some of these to work for snacking, and it’s a nice treat when you want something crunchy and salty.
What Do I Need to Make Simply Smoky Roasted Almonds?
- Raw Almonds: Since we will be toasting AND roasting these almonds, we want to start with a blank canvas. Raw almonds are the best choice.
- Butter: This coats the almonds, helping the seasoning adhere to them.
- Seasonings: We use chili powder, cumin, garlic powder, cayenne, and smoked paprika.
- Mineral Salt: Either pink Himalayan or Real Salt works well for this recipe.
- Liquid Smoke: This adds that essential smoky flavor to the almonds. If you can’t find liquid smoke, or would prefer not to use it, you could try using extra smoked paprika. Just ensure that it is “smoked” paprika, rather than your common paprika.
Tools You May Need:
- Cast Iron Skillet: You can use a conventional skillet, but a well seasoned cast iron skillet is wonderful for the job of toasting almonds. It heats evenly, and is a cinch to clean up. I like using my 10″ Lodge cast iron skillet for this task.
- Baking Sheet: Make sure you line your baking sheet with parchment paper, or a Silpat silicone mat to prevent sticking.
- 2 cups Whole Raw Almonds
- 2 tbsp, Salted Butter
- 2 tsp. Chili Powder
- ½ tsp. Cumin
- ½ tsp. Garlic Powder
- ½ tsp. Ground Cayenne Pepper
- ½ tsp. Smoked Paprika
- 2 tsp. Mineral Salt, divided
- 1 tsp. Liquid Smoke
- Preheat the oven to 450F and line a half size baking sheet with parchment, or a silicone baking mat.
- Combine the chili powder, cumin, garlic powder, ground cayenne pepper, smoked paprika, and 1 tsp. of the mineral salt in a small bowl. Mix well.
- Heat a medium skillet over medium heat and add the almonds, tossing them often to toast gently. After 2-3 minutes of toasting, remove the almonds from the skillet and set aside.
- Add the butter to the skillet, whisking until melted.
- Add the combined seasoning, whisking to combine the seasonings and butter. Add in the liquid smoke, and stir well. Keep your face away from the steam, because the cayenne will burn your eyes!
- Add the almonds into the skillet, and toss well with the butter and seasoning mixture.
- Toast the almonds with the butter and seasonings for another 1-2 minutes, tossing frequently to prevent burning.
- Add the almonds to the prepared baking sheet in a single layer. Sprinkle the remaining 1 tsp. of mineral salt over the surface of the almonds. Shake them well to coat them evenly in mineral salt.
- Roast in the oven for 12-15 minutes, shaking the baking sheet half way through the roasting time.
- Remove the almonds from the oven and allow them to cool completely before moving them to a sealed container.
Note: You can store this at room temperature for up to one month, but they may get a little bit on the stale side and lose their crispness! These are so tasty, chances are they won't last long! My husband loves to take some of these to work for snacking, and it's a nice treat when you want something crunchy and salty.
You can make these less spicy by omitting the ground cayenne pepper if desired!
Nutrition Information:Yield: 8 Serving Size: 1/8 of Recipe
Amount Per Serving: Calories: 188Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 625mgCarbohydrates: 7gFiber: 4gSugar: 1gProtein: 6g
Nutrition information is an estimate only.