Moroccan · Snack
Moroccan Roasted Salted Almonds
Whole almonds slow-roasted with a little oil and salt until golden and fragrant are the classic accompaniment to Moroccan mint tea, set out in little bowls for guests. Some cooks add a whisper of cumin or a dusting of paprika, but the pure roasted-almond version — sweet, toasty and just salty enough — is the one that disappears fastest.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 6
- Level
- Easy
Ingredients
- 300 g whole almonds (skin on or blanched)
- 1 tbsp olive oil
- 3/4 tsp fine salt
- 1/4 tsp ground cumin (optional)
- Pinch of paprika (optional)
- 1/4 tsp ground turmeric (optional, for colour)
- Flaky sea salt, to finish
Method
- 1
Coat lightly
Toss the almonds with the olive oil so each is just filmed, then sprinkle over the salt and optional spices.
- 2
Roast slowly
Spread on a tray and roast at 160°C for 18–22 minutes, stirring every few minutes, until fragrant and golden inside when you snap one.
- 3
Watch the colour
Pull them the moment they smell toasty and look golden; almonds go from perfect to burnt quickly at the end.
- 4
Cool and store
Cool completely on the tray, where they crisp up, then store in an airtight jar.
Chef's tips
- Roast low and slow so the almonds colour evenly through to the centre rather than scorching outside.
- Snap one open to check — a golden interior means they are done, a pale one means a few minutes more.
- Salt clings better if you toss the warm almonds again with a pinch as they come out.
Frequently asked questions
Skin-on or blanched almonds?
Both work. Skin-on almonds are more rustic and slightly more bitter; blanched are sweeter and more delicate. Use whichever you prefer.
How long do they keep?
In an airtight container at room temperature, about two weeks. They are best in the first few days while at their crispest and most fragrant.