Salted Almonds


I’m pretty sure most people have at some point eaten or even made salted almonds. I remember they got re-hyped a few years ago at least. Last time I was at my mom’s she was snacking on some of her homemade salted almonds, which made me want to make some too. This is my first attempt to make them – and well… it’s easier than scratching your bum!

There are many different ways to prepare, or make, salted almonds. Some people blanch the almonds first, some use oil, some roast the almonds on a pan others in the oven. Then there are the different types of salt to use; flaked sea-salt, crystalline sea-salt, rock salt, fleur de sel, table salt and so on. So as you can see one can create their very own type of salted almonds.

In my kitchen I have four types of salt. I have fleur de sel which I got from Luxembourg. Some flaked seasalt mixed with some wild garlic, Himalayan salt and Sicilian handpicked Mediterranean-sea-salt. For these almonds I used the latter.




  1. Grab a pot and pour the water in it and put it on the stove. Once it’s boiling turn it off and put most of the salt in (around 80%). Stir until it’s dissolved. Put the almonds in the pot, grab a spoon and stir them around a bit. Add the last bit of salt you have left and stir some more. Leave it, covered by a lid or some cloth, for about 15-20 minutes.
  2. Turn on the oven to 175 Celsius.
  3. Grab a strainer and pour the almonds in and let them be there for about 5-10 mins so they can semi-dry.
  4. Put the semi-dry almonds in the oven on some baking paper. Leave them in the oven for about 15 mins. Remember to stir a few times. I did it three times within those 15 minutes.
  5. When time is up; take them out of the oven and leave them for about 10 minutes to cool off.

Et voilà! You now have salted almonds. Find an air-tight jar for storage.


I hope you will like your almonds! And remember you can alter this simple recipe in many ways. Use different salt, different amounts and so on. It is up to you!

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