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These lemon almonds are roasted until crunchy and coated in a bold, tangy mix of fresh lemon juice, zest, and salt. They’re bright, savoury, and seriously hard to stop munching on once you get started!
Funny enough, this recipe exists because of one of my longtime YouTube subscribers! After trying and loving my salt and vinegar almonds, he told me about some lemon flavoured almonds he used to buy but couldn’t find anymore. He asked if I could recreate them, and obviously, I was ALL IN. A little experimenting later, these zesty little beauties were born. He loved them just as much as I’d hoped, which made the whole experiment even more worthwhile! 🥹
These homemade lemon roasted almonds get their punchy citrus flavour from BOTH fresh lemon juice and zest, with olive oil and salt bringing everything together. They’re easy to throw together, roast right in the oven, and make a refreshing change from the usual sweet or heavily seasoned snacks. And because we take our snacking pretty seriously around here, you’ll also find us reaching for air fryer chickpeas when we’re craving something savoury or glazed maple pecans when our sweet tooth takes over.
✳︎ Why You’ll Love These Lemon Almonds
- BIG lemon flavour. Fresh juice and zest give every handful a bright, tangy kick that really wakes up your taste buds.
- That irresistible CRUNCH. Roasting brings out the almonds’ nutty flavour while giving them a perfectly satisfying bite.
- Easy pantry friendly snacking. Just a handful of ingredients, a quick toss, and into the oven they go!
- Make them your own. Keep them salty and citrusy, add a little garlic for a savoury twist, or balance the tang with a touch of honey.
- More than just a handful. They’re just as good straight from the snack jar as they are scattered over salads or added to a snack board.
Ingredients You’ll Need for Lemon Almonds
You don’t need anything fancy to make these homemade lemon almonds! Just a handful of ingredients, a fresh lemon, and a little oven time. The combination of citrus, salt, and roasted almonds does most of the heavy lifting here, but there are a couple of optional additions if you feel like switching things up.
- Raw Almonds: Start with whole, unsalted, unroasted almonds. They’ll toast up beautifully in the oven without becoming overly dark or bitter. Raw almonds also give you more control over the seasoning and final crunch.
- Fresh Lemon Juice: Brings that bold, tangy flavour we’re after! Freshly squeezed is the way to go here since lemon is the star of the show, and bottled juice just doesn’t have quite the same brightness.
- Lemon Zest: Don’t skip this one! The zest contains fragrant citrus oils that give these lemon roasted almonds an extra punch of lemon flavour without adding more liquid. You can even sprinkle a little extra over the almonds after roasting.
- Extra Virgin Olive Oil: Helps the lemon and seasonings coat the almonds evenly while adding a little richness. Avocado oil works too if that’s what you have on hand.
- Salt: Balances the tartness of the lemon and makes all those bright, citrusy flavours POP. You can adjust the amount depending on how salty you like your snacks.
- Honey (Optional): A tablespoon adds a touch of sweetness to soften the lemon’s sharpness. Leave it out for a completely savoury batch, or use your preferred suitable sweetener if you’re watching your sugar intake.
- Garlic Powder (Optional): Adds a subtle savoury depth that works surprisingly well with lemon. I love having the option to take these almonds in a slightly more garlicky direction!
Find the full ingredient list and exact measurements in the recipe card below.
Tips for Perfect Lemon Almonds
- Start with raw, unsalted almonds. Since we’re roasting them in the oven, you want almonds that haven’t already been toasted. This gives them plenty of time to soak up that lemony goodness without getting overdone.
- Use BOTH fresh lemon juice and zest. The juice brings the tang, but the zest is where so much of that bright lemon flavour lives. Zest your lemon before squeezing it to make life easier!
- Coat every almond. Give everything a really good toss so the lemon juice, olive oil, and seasonings are evenly distributed. Nobody wants one super salty almond followed by five that taste like nothing. 😂
- Give them a little breathing room. Spread the almonds in a single layer on a parchment lined baking sheet. If they’re piled on top of each other, they won’t roast as evenly.
- Stir halfway through. A quick toss helps the almonds roast evenly and prevents the lemon zest from scorching. Keep an eye on them during the final few minutes, too. They can go from beautifully toasted to a little TOO toasted surprisingly fast!
- Want an extra lemony kick? Sprinkle a little additional fresh lemon zest over the almonds as soon as they come out of the oven. You get another hit of citrus without adding extra moisture.
- Let them cool completely. I know, I know. Waiting is the hardest part! But the almonds will continue to firm up as they cool, so give them a chance to develop that satisfying crunch before diving in.
Ways to Enjoy Lemon Almonds
Sure, eating these lemon roasted almonds straight by the handful is a perfectly acceptable plan (and probably what happens most often around here!). But that bright, salty crunch makes them surprisingly versatile. Here are a few more ways to put them to good use:
- Snack on them straight up. Keep a little bowl nearby for afternoon munching, movie nights, or whenever that salty snack craving hits.
- Give your salads some CRUNCH. Roughly chop a handful and sprinkle them over your favourite salads for a fresh, citrusy twist. They’re especially good in my pomegranate and feta salad, where you can swap them in for the pistachios!
- Build a snack board. Pair these lemon almonds with your favourite cheeses, crackers, and fresh veggies for an easy appetizer spread. Add some homemade blue cheese stuffed olives for a salty, tangy combination that makes the whole board even better!
- Sprinkle over roasted veggies. Chopped lemon almonds make a lovely finishing touch for roasted broccoli, baked asparagus, or green beans. A little citrus and crunch go a long way!
- Add them to grain bowls. Toss a handful over quinoa, rice, or couscous bowls for extra crunch and a bright pop of lemon flavour. They’d be especially good sprinkled over my sweet potato and halloumi bowls for a zesty finishing touch!
- Pack them for later. Portion them into little containers for road trips, workday snacks, or an easy homemade addition to your lunch.
How to Store Lemon Almonds
These lemon roasted almonds are perfect for making ahead, especially when you want something crunchy and ready to grab whenever a snack craving hits!
- Room Temperature: Let the almonds cool completely before transferring them to an airtight container or glass jar. Store in a cool, dry place for up to 1 week to help preserve their crunch.
- Fridge: You can refrigerate them in a tightly sealed container, but keep in mind that moisture can soften the almonds. For the best texture, I prefer keeping them at room temperature.
- Freezer: Want to save some for later? Freeze the completely cooled almonds in an airtight, freezer-safe container for up to 3 months. Let them come to room temperature before enjoying.
Andrea Says
If your almonds lose a little crunch during storage, spread them on a baking sheet and warm them in a low oven for a few minutes. Let them cool completely before snacking!
Frequently Asked Questions
more crunchy snacks worth making
Still in the mood for something crunchy? SAME. Here are a few more homemade snacks to keep those cravings covered!
- Cinnamon Roasted Almonds. Sweet, cinnamon coated, and perfectly crunchy.
- Crispy White Beans . Golden, savoury little bites worth munching.
- Oven Roasted Pumpkin Seeds. A salty, crunchy snack time classic.
- Candied Cashews. Buttery, sweet, and seriously snackable.
- Spiced Candied Pecans. Sweet, crunchy, with a little kick.
Made this recipe? ⭐️ If you tried it, leave a star rating in the recipe card! It helps other home cooks know it’s worth making (and makes my day, too!).
Lemon Almonds (Easy Oven Roasted Recipe)
Video
Equipment
Ingredients
- 2 cups whole raw almonds (unsalted)
- 2 tbsp freshly squeezed lemon juice
- 1.5 tsp fresh lemon zest (plus more for finishing, optional)
- 1 tbsp extra virgin olive oil
- 1.5 tsp salt (or to taste)
- 1 tbsp honey (optional)
- 1 tsp garlic powder (optional)
Instructions
- Preheat your oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the lemon juice, lemon zest, olive oil, and salt. Stir in the honey and garlic powder, if using.
- Add the raw almonds to the bowl and toss well until every almond is evenly coated in the lemon mixture.
- Transfer the almonds to the prepared baking sheet and spread them into a single, even layer.
- Bake for 20–25 minutes, stirring halfway through, until the almonds are fragrant and lightly toasted. Keep a close eye on them toward the end so the lemon zest doesn't burn.
- If you want an extra lemony kick, sprinkle a little fresh lemon zest over the almonds while they're still warm. Let them cool completely on the baking sheet before serving. They'll get crunchier as they cool!
Notes
Nutrition
Don’t skip the good stuff —
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