How To Roast Cashews And Almonds

Roasting cashews and almonds is easy, and it transforms them into crispy, deeply flavorful snacks.
 
You can roast cashews and almonds in the oven or on the stovetop in under 15 minutes, and both methods give you that warm, toasty crunch you’re after.
 
Whether you’re prepping a party snack or just want a batch for the week, knowing how to roast cashews and almonds properly means you’ll never settle for bland, store-bought nuts again.
 
In this post, we’ll walk through how to roast cashews and almonds step by step, plus the tips that keep them from burning.
 
Let’s get to it.
 

How to Roast Cashews and Almonds (The Basics)

Roasting cashews and almonds comes down to heat, timing, and a little attention.
 
Here’s the foundation for both nuts before we break down each method.
 

1. Start With Raw Nuts

Always begin with raw cashews and raw almonds, not the already-roasted kind.
 
Roasting raw cashews and almonds yourself gives you full control over the flavor and prevents a double-roasted, bitter taste.
 

2. Preheat and Prep

For oven roasting, preheat to 350°F (175°C) and spread the nuts in a single layer on a baking sheet.
 
A single layer is key because crowded nuts steam instead of roast, and you want that crisp texture.
 

3. Toss With a Little Oil

A light coat of oil helps the nuts roast evenly and holds any seasoning in place.
 
You only need about a teaspoon per cup, so don’t overdo it.
 

4. Stir Halfway Through

Nuts on the edges of the pan brown faster, so give the tray a shake or stir halfway through roasting.
 
This small step is the difference between evenly roasted cashews and almonds and a batch with burnt corners.
 

5. Season After Roasting

Salt and spices stick best while the nuts are still warm, so season right when they come off the heat.
 
This is also when you’ll get the most flavor out of your roasted cashews and almonds.
 

How to Roast Cashews and Almonds in the Oven

Oven roasting is the most hands-off way to roast cashews and almonds, and it works beautifully for large batches.
 
Here’s exactly how long each nut needs and what to watch for.
 

1. Oven-Roasted Cashews

Spread raw cashews in a single layer and roast at 350°F for 10 to 12 minutes.
 
Cashews are softer than almonds, so they roast faster and can go from golden to burnt in a blink.
 
Pull them when they’re light golden and fragrant, then let them cool on the pan to crisp up.
 

2. Oven-Roasted Almonds

Almonds need a bit more time, so roast whole almonds at 350°F for 12 to 15 minutes.
 
You’ll know your roasted almonds are ready when they smell nutty and the skins look slightly darkened.
 
If you’re roasting slivered or sliced almonds, cut the time to 6 to 8 minutes.
 

3. Watch Them Closely

Nuts can go from perfectly roasted to bitter in under a minute, so stay nearby the whole time.
 
Ovens vary, so treat these times as a guide and trust your nose and eyes over the clock.
 

How to Roast Cashews and Almonds on the Stovetop

If you want roasted cashews and almonds in a hurry, the stovetop is your friend.
 
It’s faster than the oven but needs constant attention.
 

1. Use a Dry Skillet

Heat a heavy skillet over medium heat and add the nuts in a single layer.
 
No oil needed here, though a tiny bit won’t hurt if you like a little richness.
 

2. Stir Constantly

Keep the nuts moving so they toast evenly and don’t scorch.
 
Cashews take about 5 to 7 minutes, and almonds take 7 to 10 minutes.
 

3. Pull Them Early

Take the nuts off the heat when they’re just slightly lighter than you want them.
 
Residual heat keeps cooking them for another minute or two after they leave the pan.
 

Tips for Perfectly Roasted Cashews and Almonds

A few simple habits make roasted cashews and almonds turn out great every single time.
 

1. Cool Completely Before Storing

Let the nuts cool fully on the pan, then store them in an airtight jar.
 
They’ll stay fresh for about two weeks at room temperature or a month in the fridge.
 

2. Skip the Sugar at High Heat

If you’re making candied cashews and almonds, add sugar only after the nuts are nearly done or use a lower temperature.
 
Sugar burns fast, and burnt sugar will ruin the whole batch.
 

3. Experiment With Seasonings

Smoked paprika, cinnamon, or rosemary all work great on roasted cashews and almonds.
 
Toss the seasoning in warm oil right after roasting so it coats evenly.
 

So, How Do You Roast Cashews and Almonds?

Roasting cashews and almonds is easy when you use a 350°F oven or a medium skillet and keep a close eye on them.
 
Cashews roast in about 10 to 12 minutes in the oven, while almonds take 12 to 15, and the stovetop cuts both times roughly in half.
 
Season while warm, cool completely, and store airtight, and you’ll have perfectly roasted cashews and almonds every time you make them.
 
Now go grab a handful of raw nuts and give it a go.