Salt-Roasted Almonds with Fennel & Olive Oil

Roast your own almonds at home with this simple party trick—they’re wildly addictive and dangerously easy to make.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: ~300g almonds (about 4½ cups)

Ingredients

• Approx. 300g raw, whole almonds (adjust based on the size of your baking tray)
  
  

• 3 tablespoons hot water
  
  

• 2 teaspoons sea salt
  
  

• 2 tablespoons extra virgin olive oil
  
  

• 1 tablespoon fresh-ground fennel seed
  
  

• Optional: Aleppo pepper or chipotle powder, for a spicy kick
  
  

• Additional sea salt, to taste

Instructions

Instructions

1. Preheat your oven to 190°C and line a large baking tray with baking paper.
   To test the volume, fill the tray with almonds in a single, even layer. A bit crowded is okay—just don’t stack them.

2. Grind a heaped tablespoon of fennel seeds using a mortar and pestle or spice grinder until fine.

3. Dissolve the 3 teaspoons of sea salt in the hot water a large metal or ceramic mixing bowl (don’t stress if it doesn't fully dissolve). 

4. Transfer the almonds into the mixing bowl with the salty water, and toss well to coat

5. Spread the wet almonds back onto the baking tray in a single layer. Taking from the bowl, grab handfuls of the wet nuts and leave any excess salted water in the bowl.

6. Sprinkle about two-thirds of the ground fennel evenly over the top.

7. Bake for an initial 8 minutes, then stir and spread them flat again.
   Return to the oven for another 6–8 minutes (timing can vary, so keep a close eye!).
   The almonds should be deeply golden and toasted inside—crack one open to check.
   Look for signs like a slight cracking sound and a puffed, almost swollen appearance.
   They’ll continue to cook a bit after coming out, so trust your instincts here.

8. Cool slightly (about 2 minutes) on the tray, then spray or drizzle with olive oil.
   Toss gently and finish with the remaining fennel and a generous sprinkle of sea salt.
   

Optional but encouraged: Add a light dusting of Aleppo pepper or chipotle for a smoky kick.

Final Trick:

Let them cool long enough to fully crisp up—but if you time it right, serving them slightly warm is magic.

Once completely cooled, store in an airtight container at room temperature.

Reheat? Yes, back in a low oven for 10 minutes