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Lemon Pepper Almonds Recipe
Bright, zesty, and a little bit peppery, this Lemon Pepper Almonds Recipe gives you a crunchy, savory almond snack that feels gourmet but takes only minutes to make at home.
What Makes This Lemon Pepper Almonds Recipe So Special?
If you’re anything like me, you’re always looking for that “just one more bite” snack that doesn’t leave you feeling weighed down. This Lemon Pepper Almonds Recipe hits that sweet spot—well, actually, that tangy, peppery spot. It’s a simple roasted nut recipe that turns plain almonds into a bold, flavorful, and surprisingly elegant snack.
These lemon pepper almonds are tossed with good olive oil, a bright hit of lemon zest, and plenty of cracked black pepper and lemon pepper seasoning. Then they’re roasted until the nuts are toasty and the flavor clings to every curve and crease. You get crunch, zing, and a little heat in every handful.
I love serving these lemon pepper nuts:
- In small bowls before dinner when friends come over
- As an easy, savory almond snack during busy workdays
- Packed into jars at the holidays for homemade gifts
- On charcuterie boards alongside cheese, olives, and dried fruit
From a “healthy recipe” perspective, almonds bring a lot to the table. They’re naturally rich in plant-based protein, healthy fats, and fiber. A 1-ounce serving of almonds (about a small handful) gives you roughly 6 grams of protein and 3–4 grams of fiber, plus vitamin E and magnesium. When you season them at home, you control the salt and the oil, which can make a big difference compared to store-bought flavored almonds.
You know what I also love? This recipe is very forgiving. A little more lemon, a little more pepper, a different oil, no problem. Treat it like a base flavored almonds recipe and customize it with your favorite add-ins.
Why You’ll Love This Lemon Pepper Almonds Recipe
- Big flavor, simple ingredients – You get bright lemony tang and peppery heat from pantry staples you probably already have.
- Quick and easy – About 5 minutes of prep and 15 minutes of roasting; that’s it.
- Healthy-ish snacking – A savory almond snack with protein, fiber, and healthy fats that actually keeps you full.
- Perfect for meal prep – Make a batch on Sunday and snack well all week.
- Customizable seasoning – Turn up the spice, add herbs, or toss in other nuts; this recipe is very flexible.
- Great for gifting – Pack these lemon pepper roasted almonds in jars or bags for holidays, teacher gifts, or hostess gifts.
- Naturally gluten-free and low-carb – A flavored almonds recipe that works for gluten-free, keto, and low-carb eaters.
- Budget-friendly – Seasoning your own lemon pepper nuts at home is usually cheaper than buying fancy flavored ones.
Ingredients For Lemon Pepper Roasted Almonds
Here’s everything you’ll need to make this seasoned almonds snack. Measurements are for about 2 cups of nuts, which is a nice medium batch.
- 2 cups raw whole almonds
- Use unsalted, unroasted almonds so you can control the flavor and salt.
- 1 ½ tablespoons extra-virgin olive oil
- You can use avocado oil or melted coconut oil if you prefer a neutral flavor.
- 1 tablespoon lemon pepper seasoning
- Look for a blend without too much added salt; some brands are very salty.
- 1 teaspoon freshly grated lemon zest (from about 1 medium lemon)
- Fresh zest really wakes up the lemon flavor. Avoid the white pith; it’s bitter.
- ½ teaspoon fine sea salt, or to taste
- Reduce if your lemon pepper seasoning is already salty.
- ½ teaspoon freshly ground black pepper
- Adds a deeper pepper flavor than the lemon pepper alone.
- ¼ teaspoon garlic powder (optional but recommended)
- Gives the almonds that “snack mix” vibe.
- Pinch of red pepper flakes (optional)
- For a light heat that sneaks up at the end of each bite.
Ingredient Tips:
- Almonds: Whole almonds hold up best for roasting. Sliced or slivered pieces tend to burn faster. If all you have is roasted unsalted almonds, you can still use them—just reduce the oven time a bit and watch closely.
- Lemon Pepper Seasoning: Some blends lean more lemony, others more peppery. Taste yours. If it’s mostly salt, cut back the added salt in the recipe.
- Oil: A flavorful extra-virgin olive oil adds a nice richness, but if you’re making these for a crowd and want a very neutral flavor, avocado oil is great.
Step-By-Step Directions
Let’s walk through this Lemon Pepper Almonds Recipe together. It’s straightforward, but I’ll share the little cues I watch for so your batch comes out just right.
-
Preheat the oven.
Preheat your oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper. The parchment makes cleanup easy and helps keep the seasoning on the nuts, not stuck to the pan. -
Mix the seasoning oil.
In a medium bowl, whisk together the olive oil, lemon pepper seasoning, lemon zest, salt, black pepper, garlic powder, and red pepper flakes (if using). You want a fragrant, slightly thick, speckled mixture. If it looks dry, you can drizzle in another teaspoon of oil. -
Coat the almonds.
Add the raw almonds to the bowl. Stir well until every almond looks shiny and coated. Take a minute here; this is when even mixing pays off. I usually use a silicone spatula and scoop from the bottom so no seasoning gets stuck there. -
Spread on the baking sheet.
Transfer the seasoned almonds to the prepared baking sheet. Spread them into a single layer, with a little space between them. Crowding can lead to uneven roasting. -
Roast until fragrant.
Place the baking sheet in the center of the oven and roast for 12–16 minutes, stirring once halfway through.- You’ll know they’re close when the kitchen smells nutty and bright, and the almonds look slightly darker and dry, not glossy with oil.
- I start checking at 10–11 minutes because nuts can go from perfect to burned pretty quickly.
-
Stir halfway for even roasting.
Around the 6–8 minute mark, pull the pan out and gently stir or shake the almonds so they roast evenly. This also helps you check for any that might be browning too fast on the edges. -
Cool completely.
When the almonds are done, remove the pan from the oven and let them cool completely on the baking sheet. They will crisp up as they cool, so don’t panic if they seem a little soft when you first pull them out. -
Adjust seasoning (if needed).
Once cool, taste an almond. If you’d like more lemon or pepper, you can sprinkle a tiny bit more lemon pepper seasoning or fresh lemon zest over the top and toss gently right on the pan. -
Serve or store.
Transfer the cooled lemon pepper roasted almonds to an airtight container or serving bowl, and enjoy!
Servings & Timing
- Yield: About 2 cups of lemon pepper almonds (roughly 8 servings of ¼ cup each)
- Prep Time: 5 minutes
- Cook Time: 12–16 minutes
- Cool Time: 15–20 minutes
- Total Time: About 35–40 minutes, including cooling
This makes enough for snacks through the week, or for filling a couple of small jars if you’re gifting.
Tasty Variations On Lemon Pepper Nuts
Once you’ve made this Lemon Pepper Almonds Recipe once, it’s fun to play a little. Here are some easy twists:
- Herby Lemon Pepper Almonds: Add 1 teaspoon dried thyme or Italian seasoning to the seasoning mix for a more herb-forward snack.
- Smoky Lemon Pepper Nuts: Stir in ½ teaspoon smoked paprika for a subtle smoky note that pairs beautifully with the lemon.
- Extra-Lemony Almonds: Double the lemon zest and add a tiny pinch of citric acid (if you have it) for a sharp, “lemon chip” style tang.
- Mixed Lemon Pepper Nuts: Use half almonds and half cashews or pecans for a more complex roasted nut recipe.
- Parmesan Lemon Pepper Almonds: After roasting, while the nuts are still warm, toss with 2–3 tablespoons finely grated Parmesan for a cheesy twist.
- Mild & Kid-Friendly Version: Skip the red pepper flakes and cut the black pepper in half for a gentler savory almond snack.
How To Store Your Seasoned Almonds Snack
The good news: this flavored almonds recipe stores really well, so you can absolutely make it ahead.
-
Room Temperature:
Store completely cooled lemon pepper almonds in an airtight container at room temperature for up to 1 week. Keep them away from direct sunlight and heat, which can make the nuts go stale faster. -
Refrigerator:
For longer storage, keep them in the fridge in a sealed container for 2–3 weeks. The cold helps preserve the almonds’ natural oils, but let them sit at room temperature for 10–15 minutes before eating so the flavor opens up. -
Freezer:
Almonds freeze surprisingly well. Place them in a freezer-safe bag or container and store for up to 3 months. Thaw at room temperature; no need to reheat unless you want them extra toasty. -
Crisping / Reheating:
If your lemon pepper roasted almonds lose a bit of their crunch, spread them on a baking sheet and warm them at 300°F (150°C) for 5–7 minutes, then cool completely. This brings back that fresh-roasted texture. -
Make-Ahead Tip:
You can mix the seasoning and almonds, spread them on a tray, then cover and refrigerate, unbaked, for up to 24 hours. When you’re ready, roast as directed—this is handy before parties or game day.
Notes From My Kitchen To Yours
A few little things I’ve learned after making this Lemon Pepper Almonds Recipe more times than I can count:
-
Watch the clock, but trust your nose.
Ovens run hot or cool, and nuts are sensitive. When you smell that deep, toasty aroma, check the pan, even if the timer hasn’t gone off yet. -
Seasoning strength varies by brand.
Some lemon pepper blends remind me of a bright lemon zest; others taste mostly of salt and pepper. Taste yours in a little olive oil before using—this helps you decide how much extra salt or pepper to add. -
Let them cool completely.
This is the hardest part, especially if you have people drifting into the kitchen asking “Are they ready yet?” But cooling is when they firm up and the coating really sets. -
Use a light hand with the oil.
Too much oil can make the almonds feel greasy and cause the seasoning to slip off. You want them glossy, not swimming in oil. You can always add another teaspoon if needed. -
Double the batch for sharing.
If you think, “Oh, this will be plenty,” you might be wrong—I say that lovingly. These tend to disappear fast, especially if you set them out with drinks.
And one more thing: if you’re making these for the first time for a party, you might want to do a small “test” batch earlier in the week. That way you can adjust the seasoning balance exactly to your taste.
FAQs About This Lemon Pepper Almonds Recipe
1. Can I use roasted almonds instead of raw?
Yes, you can use roasted unsalted almonds, but reduce the oven time to 8–10 minutes and watch them carefully since they’re already partially cooked.
2. Is this recipe very spicy?
No, it’s more peppery than spicy. If you add red pepper flakes, you’ll get a little kick; just leave them out for a milder lemon pepper almonds recipe.
3. Can I make this recipe without oil?
The oil helps the seasoning stick and gives better roasting, but you can reduce it to 1 tablespoon and lightly spritz the almonds with cooking spray if you’re watching fats closely.
4. How do I prevent the almonds from burning?
Roast at 325°F, stir halfway through, and start checking a few minutes early. Pull them out when they’re fragrant and just a shade darker; they keep cooking slightly on the hot pan.
5. Can I use bottled lemon juice instead of lemon zest?
I wouldn’t recommend it. Juice adds moisture without much aroma and can make the nuts steam instead of roast. Fresh lemon zest gives stronger, cleaner lemon flavor.
6. Are these lemon pepper nuts good for charcuterie boards?
Yes, they’re wonderful with cheeses, cured meats, and olives. Their bright, peppery flavor cuts through richer items on the board.
7. Can I make this recipe with other nuts, like cashews or pecans?
Absolutely. Just remember that cashews and pecans can brown faster, so start checking around the 10–12 minute mark.
8. How much is a serving, realistically?
Nutritionally, a serving is about ¼ cup, but if you’re like my family on movie night… let’s just say “a few generous handfuls” happens often.
Final Thoughts
This Lemon Pepper Almonds Recipe is one of those simple little things that quietly makes life easier: a healthy almond recipe that’s bold, bright, and ready whenever you need a fast snack or an easy appetizer. It’s the kind of savory almond snack you can keep on the counter and feel good about everyone grabbing a handful.
If you try these lemon pepper roasted almonds, I’d love to hear how you liked them—tell me in the comments how you seasoned yours or what you served them with. And if you’re in a snacking mood, you might also enjoy experimenting with other roasted nut recipes, like chili-lime cashews or maple-cinnamon walnuts, for your own homemade snack “collection.”
Lemon Pepper Almonds
Ingredients
- 2 cups raw whole almonds unsalted, unroasted
- 1 1/2 tablespoons extra-virgin olive oil or avocado oil or melted coconut oil
- 1 tablespoon lemon pepper seasoning preferably a blend that is not overly salty
- 1 teaspoon freshly grated lemon zest from about 1 medium lemon; avoid the white pith
- 1/2 teaspoon fine sea salt reduce if your lemon pepper seasoning is salty
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder optional but recommended
- red pepper flakes pinch, optional, for light heat
Instructions
- Preheat your oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper to make cleanup easy and help the seasoning cling to the almonds.
- In a medium bowl, whisk together the olive oil, lemon pepper seasoning, lemon zest, fine sea salt, black pepper, garlic powder, and a pinch of red pepper flakes if using. The mixture should be fragrant and slightly thick. If it looks too dry, add up to 1 additional teaspoon of oil.
- Add the raw whole almonds to the bowl and stir well until every almond looks shiny and evenly coated with the seasoning mixture, scraping the bottom of the bowl as you mix.
- Transfer the seasoned almonds to the prepared baking sheet and spread them into a single layer with a little space between each almond to promote even roasting.
- Place the baking sheet in the center of the oven and roast for 12–16 minutes, stirring once halfway through. Start checking around 10–11 minutes; the almonds are done when they smell nutty and bright, look slightly darker, and appear dry rather than glossy.
- Around the 6–8 minute mark, pull the pan from the oven and gently stir or shake the almonds so they roast evenly and do not brown too quickly on the edges, then return to the oven to finish roasting.
- Remove the baking sheet from the oven and let the almonds cool completely on the pan. They will crisp up as they cool, so do not worry if they seem slightly soft when first removed from the oven.
- Once fully cooled, taste an almond. If desired, sprinkle a bit more lemon pepper seasoning or fresh lemon zest over the top and toss gently on the baking sheet to adjust the flavor to your liking.
- Transfer the cooled lemon pepper almonds to an airtight container or serving bowl. Store at room temperature for up to 1 week, in the refrigerator for 2–3 weeks, or in the freezer for up to 3 months.
