Grilled almonds : quick and easy

Have you heard of the chamallow test ? It’s designed to assess kid’s ability to resist an immediate temptation in pursue of a greater satisfaction but later on. Well, I can tell you my better half fails this test almost on a daily basis, when, after a long and grueling day at work, he comes home to wolf down a bag a industrial pretzel before he gets to taste that delicious dinner I made for him. And it’s bugging me. I feels almost cheated on by this pretzel bag. So in a very “adapt or die” move, I decided I will prepare nibbles, quick and easy, and he’s snacking before dinner will not be cheating anymore.


  • 3/4 cup whole raw almonds
  • 1 organic lemon ( all the more important as we’ll use the zest )
  • 1/2 teaspoon fine salt
  • 1 tablespoon olive oil


  1. Preheat the oven to 325F / 165C
  2. Coarsely chop the almonds making sure each almond is at least chopped in half.
  3. Put them in a bowl with the lemon zest and juice and set aside to marinate for 30 minutes.
  4. Add the salt and olive oil and stir to combine.
  5. Spread the almonds evenly on a baking sheet and bake on the center rack for 20 minutes. Keep an eye on the oven and stir halfway through the cooking to prevent from burning.

You can use them as an appetizer or to top up a salad (recipes to follow).

Recipe comes from Julia Sherman’s book Salad for President