Olive Oil and Za'atar Roasted Almonds

Olive Oil and Za'atar Roasted Almonds

Whole almonds roast until deeply toasted, then get tossed warm with olive oil and tangy za'atar.

Total 25 min Makes 8 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts, Sesame

These roasted almonds take on a savory, herbal edge from za'atar's blend of thyme, sumac, and sesame, balanced by fruity olive oil and a touch of sea salt. They make a satisfying snack on their own or a crunchy addition to a cheese board or mezze spread. The nuts are roasted first to deepen their flavor, then tossed with seasoning while still warm so the oil and spices cling evenly.

Ingredients

  • 2 cups raw whole almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar spice blend
  • 1/2 teaspoon sea salt, plus more to taste

Method

  1. Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment paper.

  2. Spread the almonds in a single layer on the prepared baking sheet.

  3. Roast the almonds, stirring once halfway through, until fragrant and lightly darkened, 10 to 12 minutes.

  4. Remove the almonds from the oven and immediately drizzle with the olive oil, tossing on the sheet pan to coat evenly.

  5. Sprinkle the za'atar and sea salt over the warm almonds and toss again until evenly coated.

  6. Spread the almonds back out in a single layer and let cool completely on the pan, about 15 minutes, so the coating sets and the nuts crisp up.

  7. Taste and adjust with additional salt if needed, then transfer to a serving bowl or airtight container.

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Olive Oil and Za'atar Roasted Almonds

These roasted almonds take on a savory, herbal edge from za'atar's blend of thyme, sumac, and sesame, balanced by fruity olive oil and a touch of sea salt. They make a satisfying snack on their own or a crunchy addition to a cheese board or mezze spread. The nuts are roasted first to deepen their flavor, then tossed with seasoning while still warm so the oil and spices cling evenly.

25 min 8 servings 215 cal

Ingredients

  • 2 cups raw whole almonds
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons za'atar spice blend
  • 1/2 teaspoon sea salt, plus more to taste

Method

  1. 1

    Preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment paper.

  2. 2

    Spread the almonds in a single layer on the prepared baking sheet.

  3. 3

    Roast the almonds, stirring once halfway through, until fragrant and lightly darkened, 10 to 12 minutes.

  4. 4

    Remove the almonds from the oven and immediately drizzle with the olive oil, tossing on the sheet pan to coat evenly.

  5. 5

    Sprinkle the za'atar and sea salt over the warm almonds and toss again until evenly coated.

  6. 6

    Spread the almonds back out in a single layer and let cool completely on the pan, about 15 minutes, so the coating sets and the nuts crisp up.

  7. 7

    Taste and adjust with additional salt if needed, then transfer to a serving bowl or airtight container.