Almond salted

Spread raw almonds in a single layer and roast at 160 °C for 10–15 minutes, stirring once. Take them out when they smell toasty and are just lightly golden; they crisp up as they cool.

Toss warm almonds with a very small amount of oil, then sprinkle over fine salt and mix well. Fine salt clings more evenly than coarse flakes.

Keep them in an airtight container in a cool, dark cupboard, away from heat and moisture. For longer storage, freeze them in a sealed bag and thaw before serving.

Scatter chopped roasted almonds over salads, porridge or roasted vegetables for crunch. They also work in almond-crusted fish, spiced rice dishes and savoury dips.

Usually, yes: use roasted almonds in pesto, bakes or chopped toppings, but expect a deeper toasted flavour. For recipes that roast or fry the almonds later, raw almonds give you more control and are less likely to burn.

Yes. Almonds are tree nuts and can cause serious allergic reactions; avoid them if you have an almond allergy, and check mixed-nut snacks for cross-contact warnings.