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Spiced toasted almonds

View step-by-step instructions Link to step-by-step instructions

Makes 8 servings.


1 tablespoon dried thyme leaves

1 teaspoon kosher or sea salt

1/4 teaspoon red (cayenne) pepper, or to taste

2 teaspoons canola oil

2 cups whole, unblanched almonds

Canola oil spray


  • Preheat oven to 400 degrees.
  • In a large, shallow bowl, combine thyme, salt, pepper and oil. Set aside.
  • Place nuts in a medium bowl. While tossing with fork, lightly spray with canola oil so all surfaces are coated.
  • Lightly coat baking sheet with canola oil spray.
  • Turn nuts onto sheet and spread evenly across surface.
  • Place baking sheet in center of the oven. Toast until nuts are lightly browned and fragrant, about 8 minutes. Occasionally, shake pan to shift nuts and prevent scorching. (Be careful not to let nuts get too dark, or they'll taste burned.)
  • Remove from oven, and immediately add hot nuts to spice mixture. Stir for a few minutes to coat the nuts thoroughly. Taste and adjust the seasonings.
  • Serve warm or at room temperature.

Nuts can be sealed and stored for up to 2 weeks. Reheat in a hot oven.

Nutrition information

Serving size: 1/8 of recipe. Amount per serving: 223 calories, 19g total fat (1g saturated fat), 7g carbohydrates, 7g protein, 4g dietary fiber, 235mg sodium.

Source: American Institute for Cancer Research

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