honey, dijon and zaatar roasted almonds

Roasting almonds is simple. You can add them to a dish to elevate the flavor or enjoy them alone. If you don't like one of these ingredients swap them out for a comparable flavor. Roasting nuts is also a great time to experiment on infusing different spices and flavors together. Get wild. 


  • 1 lb raw almonds
  • 2 T olive oil 
  • 1 T maldon or sea salt 
  • 2 T zaatar 
  • 2 T honey
  • 2 T  dijon mustard

Preheat your oven to 350 degrees. Spread  almonds (or any nuts) on a tin foil lined baking sheet and coat generously with olive oil until they are all glossy. Bake for 12 minutes. At the 6 minute baking mark move the roasted almonds around on the baking sheet. Every oven has a "hot" and "cool" spot and I move the almonds around because I want them to bake evenly. Take the almonds out and set aside while you assemble your spices. I like to mix the almonds directly on the hot baking sheet because the sugars in the honey caramelize and clean up is easy. Coat the almonds with 2 T olive oil and mix with a wooden spoon. I like to allow the hot almonds to absorb the olive oil a little before I start to spice them. Then add 2 T honey and 2 T dijon mustard, mix with your wooden spoon again. After the almonds are coasted evenly sprinkle with zaatar. Allow the nuts to cool and dry for 30 minutes. Enjoy them on a charcuterie board or accompanied with a dry glass of gruner veltliner or sancerre. Store in an airtight container at room temperature