Fried Almonds
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This simple recipe for salted fried almonds transforms humble cupboard staples into a sophisticated, savoury snack. By gently toasting whole, skin-on almonds in high-quality olive oil, you enhance their natural earthiness while creating a satisfyingly crisp texture that far surpasses shop-bought alternatives. A generous dusting of flaky sea salt provides the perfect finish, making these a moreish addition to a classic grazing board or a refined accompaniment to evening drinks.
As a heart-healthy option, these nuts are packed with beneficial fats and protein, offering a nutritious way to satisfy savoury cravings. This versatile dish is ideal for preparing in advance when hosting guests, as the toasted flavour develops beautifully once cooled. Serve them at room temperature for a homemade snack that feels indulgent yet remains wonderfully wholesome.
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Ingredients for Fried Almonds
120ml olive oil
725ml skin-on almonds
Coarse sea salt (such as Maldon)
How to make Fried Almonds
Heat oil in a large skillet until hot but not smoking. Add almonds and cook, stirring occasionally, until browned and toasted through, 7-8 minutes. Using a slotted spoon, transfer to paper towels. Season generously to taste with salt. DO AHEAD: Can be made 1 day ahead. Store cooled nuts airtight at room temperature.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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