Lemon Pepper Almonds
Bright, zesty, and a little bit peppery, these Lemon Pepper Almonds are a crunchy, savory snack that feels gourmet but takes only minutes to make at home.
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.
Notes
Storage: Store completely cooled almonds in an airtight container at room temperature for up to 1 week, in the fridge for 2–3 weeks, or freeze for up to 3 months. To re-crisp, warm on a baking sheet at 300°F (150°C) for 5–7 minutes, then cool. Variations: Add 1 teaspoon dried thyme or Italian seasoning for herby almonds; 1/2 teaspoon smoked paprika for a smoky note; double the lemon zest and add a pinch of citric acid for extra-lemony almonds; use a mix of almonds and cashews or pecans (check at 10–12 minutes); or toss warm roasted almonds with 2–3 tablespoons finely grated Parmesan. For a milder, kid-friendly version, omit red pepper flakes and reduce black pepper by half. Tips: Ovens vary—start checking early and trust your nose; seasoning strength depends on your lemon pepper blend, so adjust salt accordingly; let almonds cool completely so they crisp fully; and don’t overdo the oil, or the almonds may turn greasy.
Nutrition
Calories: 180kcal
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