Lemon Almonds (Easy Oven Roasted Recipe)

These lemon almonds are roasted to crunchy perfection with fresh lemon juice, zest, and a salty, tangy kick. Good luck stopping at one handful!

Prep Time 5

Cook Time 25

Cooling Time 15

Total Time 45

Servings Servings

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!

Use raw, unsalted almonds. Pre-roasted almonds can become too dark or bitter in the oven.

Fresh lemon is key! Zest the lemon before juicing it, and don't skip the zest. That's where the bold citrus flavour comes from!

Don't overcrowd the pan. Keep the almonds in a single layer so they roast evenly.

Watch the final few minutes. Stir halfway through and keep an eye on the lemon zest so it doesn't burn.

Let them cool completely. The almonds get crunchier as they cool, so resist sneaking a handful straight from the oven!

Store airtight. Once cooled, keep them in a sealed container in a cool, dry place for up to 1 week.