Toasted Almonds with Sea Salt

These toasted almonds with sea salt from Nancy Silverton’s The Mozza Cookbook are heavenly and take just minutes to prepare.  Toasting the almonds really brings out their flavor, then tossing them with a little good olive oil and sea salt turn them into something magical.

I love them just the way they are, but you can get crazy with the spices if you want.  Add some fresh rosemary and some lime zest, or maybe some smokey Spanish paprika.  Or you can replace the olive oil with some browned butter and sprinkle them with a little bit of Vietnamese cinnamon.  I might even smoke them using my smoking gun!

Toasted Almonds with Sea Salt

  • 1 cup raw almonds
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Maldon sea salt

Preheat the oven to 325ºF.  Spread the almonds on a parchment lined baking sheet and toast for 12 minutes, or until they are fragrant.  Remove the almonds from the oven, and toss with the olive oil and sea salt.  That’s it!

I really love the Maldon sea salt.  It’s my favorite salt for finishing dishes.  I’ve found it at Bristol Farms and Whole Foods Market, but Amazon carries it as well.  Just buy some.  You’ll be happy you did.

Regular table salt does not compare.  Don’t use that stuff for anything.  I use Kosher salt for everything else.