We firmly believe that snacks are an essential part of life, and the Plated office has more than a few choices that all seem to run out by 11am. Almonds in particular are a favorite for a feel-good yet delicious option. Although a simply salted handful can hit the spot, almonds play well with so many different flavors. (We also love throwing some in a salad for added richness and crunch.) Instead of spending that hard-earned cash on overly sugared almonds at the store, try one of these homemade recipes instead!
Wasabi isn’t just for adding signature spice to your tuna roll. It also makes an addictively hot and exciting topping for almonds. You may only be able to eat a couple at a time.
1 egg white
1 tablespoon water
1 pound almonds
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch
Preheat the oven to 275°F. Line a baking sheet with lightly greased foil. Whisk egg white and water together until foamy. Add almonds and toss to coat. Place almonds in a sieve to allow excess egg white to drain off, and toss lightly as you are draining.
Stir together the wasabi, cornstarch, and salt in a large bowl or zip lock bag. Add almonds and toss to coat. Spread the almonds on the baking sheet single layer and bake for 30 minutes. Stir gently, then lower heat to 200°F and continue baking for 20 minutes more. Let cool completely. Serve now or store in an airtight container for up to a week.
Almonds and dark chocolate are basically next gen peanuts and milk chocolate—who doesn’t love this sweet, crunchy snack?
1 1/2 cups whole almonds
1/2 cup + 2 tablespoons granulated sugar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 ounces semisweet chocolate
2 tablespoons cocoa powder
Preheat oven to 325°F and toast almonds on a baking sheet for approximately 6 to 8 minutes. In a medium saucepan, cook the warm almonds, sugar, water, salt, and cinnamon over medium heat until the almonds begin to have a dry and sandy sugar coating. Be sure to stir the almonds constantly to prevent them from caramelizing. Spread the sugar-coated almonds onto a baking sheet and place in the refrigerator to cool, approx 20 minutes.
While the almonds are cooling, melt the chocolate over a double boiler. Transfer the cooled almonds to a large mixing bowl and add the melted chocolate. Gently stir until completely coated with chocolate, then spread onto a baking sheet.
Place the chocolate-covered almonds in the refrigerator to set, approximately 20 to 30 minutes. Once the chocolate coating has hardened, transfer the almonds to a large mixing bowl and add the cocoa powder. Gently toss the nuts until well coated. Store in the refrigerator or a very cool, dry place until ready to serve.
It’s delicious on toast and on cookies, but just wait ’til you try the always-delicious mix of cinnamon sugar on almonds. Smoky and sweet, it’s pretty perfect.
2 cups almonds
1 cup sugar
1 tablespoon cinnamon
½ cup water
Combine all ingredients in a saucepan over medium heat, and stir constantly until the water has evaporated and the nuts are covered in a totally dry coating, roughly 15 minutes. Transfer almonds to a plate lined with wax paper and allow to cool.
This almond mix offers a serious burst of herb + garlic flavor, and are oh-so easy to put together.
1 pound raw almonds
1 cup olive oil
4 cloves garlic, crushed
4 sprigs fresh rosemary, leaves stripped
1/4 teaspoon cayenne pepper or more to taste
sea salt to taste
Preheat oven to 350F. Spread almonds on a baking sheet. Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled. Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.
Salt + vinegar
This flavor pairing isn’t just an awesomely inspired potato chip variety—the tangy savoriness works wonders with almonds, too!
2 cups raw almonds
1 cup distilled white vinegar
In a large bowl, combine the vinegar and almonds. Allow to soak for 1 hour. Drain off the vinegar (reserving it for later use) and dry the almonds on paper towel. Place the almonds on a baking sheet lined with parchment.
Preheat the oven to 350F. Place the baking sheet into the oven and cook for 25–30 minutes. Remove from the oven, sprinkle with sea salt and allow to cool completely before eating.
This recipe makes for an amazing salty-sweet combination. Though we originally included it in the Plated cookbook with a medley of nuts, it works really well with almonds alone!
4 tablespoons unsalted butter
2 fresh red Thai chiles
2 sprigs fresh rosemary
4 sprigs fresh thyme
3 cups raw almonds
1/2 tablespoon chili powder
1 tablespoon light brown sugar
1 teaspoon flaky sea salt
Kosher salt and freshly ground black pepper
Preheat the oven to 350F. Line a baking sheet with parchment paper. Melt the butter. Thinly slice the Thai chiles. Finely chop the rosemary and thyme leaves. While the butter is still warm, pour it into a large bowl and add the herbs, fresh chiles, nuts, chili powder, and brown sugar, stirring to dissolve the sugar. Be sure the nuts are mostly submerged. Allow to soak at room temperature for about 20 minutes.
Transfer the mixture to the lined baking sheet and spread it into a single layer, discarding any excess butter. Season the nuts lightly with kosher salt and heavily with black pepper, then toss to combine. Roast until golden and fragrant, about 15 minutes. Remove from the oven and immediately sprinkle with the sea salt. Serve warm or at room temperature.
We’ll admit we’re pretty into to Sriracha—the spicy, bright red sauce we drizzle over everything from eggs to fried rice to chicken. Here, we’re roasting almonds in an addictive mix of Sriracha, soy, and chili flakes.
2 cups whole natural almonds
3 tablespoons Sriracha
1 tablespoons soy sauce
1 tablespoon olive oil
2 teaspoons chili flakes
1/2 teaspoon kosher salt
Preheat oven to 350F. Line a baking sheet with foil and spray it with nonstick cooking spray. Spread the almonds on the sheet and bake for 5 minutes. Remove from oven (leave oven on) and allow to cool while you mix the marinade. In a bowl, whisk together the Sriracha, soy sauce, oil, and chili flakes; stir in almonds to coat evenly.
Return almonds to the foil-lined baking sheet in a single layer and bake again for 10 minutes, stirring once halfway through. Remove pan from oven and stir; sprinkle with the salt and extra chili flakes, if desired, and allow to cool completely. Store in an airtight container for up to one week.
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