Looking for a quick salty snack? These browned butter and garlic roasted almonds fit the bill perfectly. Keto, low-carb, Paleo, dairy-free, soy-free. 
Are you as big of a garlic fan as I am? So much so that you put it on your eggs, in your popcorn, maybe even in your ice cream? Ok, so that last one is definitely a no-go, but the first two are most definitely fair game.
If it’s savory, garlic can usually be worked into the flavor profile. And believe me, I usually try to get it in there somehow. So when it comes to snacks, you’d better believe that I am a much bigger fan of savory than I am of sweet.
I must say, these browned butter and garlic roasted almonds are very quickly becoming one of my go-to snacks. They’re so perfect for hiking, or a quick snack on-the-go.
If you’re not familiar with browned butter, then you are really in for a treat. It had a wonderful nutty flavor, which of course goes perfectly with almonds. And who doesn’t love the butter, salt and garlic combination? A match truly made in heaven.
To brown the butter, you’ll want to simply add it to a pan over medium heat. It’s best to use a pan light in color, so you can keep an eye on the color of the butter. Keep stirring until it begins to turn a caramel color.
At this point, you’ll want to add in the raw almonds and cook until they begin to turn brown around the edges. You will want to watch carefully, because it’s possible for both the butter and the almonds to begin browning.
At this point, you can drain the excess butter if you want, although I do recommend leaving it in for additional flavor. Add in the salt and garlic, and mix to combine well.
You can consume at this point, or you can allow them to cool and for the butter to solidify. You can store them either at room temperature for 2-3 days, or in the fridge for up to a week.
If you give these browned butter and garlic roasted almonds a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
| Prep Time | 1 minute |
| Cook Time | 5 minutes |
| Servings |
people
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- 1 tablespoon butter unsalted
- 1 cup almonds, raw (4 oz)
- 1/4 teaspoon Salt
- 1/4-1/2 teaspoon garlic powder depending on how garlicky you want the almonds
Ingredients
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- Add butter to a light-colored pan over medium heat. Stir until butter begins to turn golden brown, approximately 5 minutes.
- Add in almonds and continue to stir. Cook for several minutes, or until almonds begin to darken around edges.
- Remove from heat and allow to cool. Drain excess butter, if desired. Add in salt and garlic powder.
- Eat right away, or store in an air-tight container for 2-3 days at room temperature. You can also store them in the fridge for up to a week.
Nutrition Facts (per serving,, recipe makes 4 servings): 186 calories, 17 g fat, 6 g total carbs, 4 g fiber (2 g net carbs), 6 g protein
2 comments
I tried making a variation of this recipe also using butter and almonds. However, I found that no matter what I seem to do, the butter flavor doesn’t penetrate the almond, and as soon as I bite into it, I only taste the almond. Are you familiar with the korean honey butter almond snack? For those, even the inside of the almond tastes like butter. Any idea on how to accomplish that?
Hi Sizar, I’m sorry to hear about your lack of success with the butter flavor. I made sure to keep the butter in the container I stored them in, so that the butter kind of marinates into the almonds. I’ve found they taste more buttery the next day. Maybe that will help? I am not familiar with Korean honey butter almond snacks. It sounds delightful though, and I’ll look into how to make them. Thanks for the feedback!