Lemon Pepper Almonds Recipe
Bright, zesty, and just a little peppery—this easy Lemon Pepper Almonds Recipe is my go‑to savory almond snack for busy weeks, road trips, and casual entertaining. You get crunchy lemon pepper roasted almonds in under 30 minutes, with simple pantry ingredients and a big payoff in flavor.
I first started playing with lemon pepper nuts when my kids were teenagers and always “starving” between meals. I wanted something that felt fun—like the flavored almonds recipe you might grab at the airport—but made at home, a little healthier, and a lot more budget‑friendly. This version uses real lemon zest, clean lemon pepper seasoning, and heart‑healthy almonds for a snack you can feel good about setting out on the coffee table or packing in lunch boxes.
Almonds are naturally rich in protein, fiber, and good fats (about 6 grams of protein per ounce, according to the USDA), which means this seasoned almonds snack actually helps keep you full. The lemon pepper seasoning adds tons of flavor without a lot of extras, and a gentle roast brings out that toasty, nutty aroma that makes the whole kitchen smell like a gourmet shop.
You can serve these lemon pepper roasted almonds warm at a game day party, cool and jarred as a make‑ahead snack, or bundle them into little bags for holiday gifts. Honestly, they disappear fast in my house—so I’ve started making double batches.
Why You’ll Love This Lemon Pepper Almonds Recipe
- Simple pantry ingredients – Raw almonds, lemon pepper seasoning, oil, and a few basics you probably already own.
- Ready in about 20 minutes – Quick prep and a short roast time mean snack time comes fast.
- Big, bright flavor – Real lemon zest plus lemon pepper seasoning gives these lemon pepper nuts a bold, tangy kick.
- Naturally gluten‑free & dairy‑free – A healthy almond recipe that works for many different diets.
- Better than store‑bought – You control the salt, the oil, and the spice level—no mystery flavorings.
- Great for meal prep – Make a batch Sunday and snack all week; they stay crisp when stored well.
- Perfect for gifting – Pack these savory almond snacks in little mason jars with ribbons for holidays or hostess gifts.
- Easy to customize – Add heat, herbs, or even a touch of sweetness for your own flavored almonds recipe.
Ingredients
For this Lemon Pepper Almonds Recipe, you’ll need:
- 3 cups (about 1 pound) raw whole almonds – Look for unsalted, unroasted almonds so you can season them yourself.
- 1 ½ tablespoons extra‑virgin olive oil – Helps the seasoning cling and adds flavor; avocado oil also works.
- 2 teaspoons lemon pepper seasoning – Use a good‑quality blend; check the label for salt level so you can adjust.
- 1 teaspoon finely grated lemon zest – Fresh zest makes the lemon flavor pop. One medium lemon is plenty.
- 1 tablespoon fresh lemon juice – Adds bright acidity without making the nuts soggy when roasted correctly.
- ½ teaspoon garlic powder – Adds a savory backbone to balance the citrus.
- ½ teaspoon kosher salt – Reduce slightly if your lemon pepper seasoning is very salty.
- ¼ teaspoon freshly ground black pepper – Optional, for a little extra heat and aroma.
- Pinch red pepper flakes (optional) – For a spicier savory almond snack.
Ingredient tips:
- Almonds: If your almonds are stale, the whole batch will taste flat. Taste one first—if it tastes papery or soft, grab a fresher bag.
- Lemon pepper seasoning: Some blends are mostly salt; others are more lemon and pepper. If yours is very salty, start with 1 ½ teaspoons, taste, and add more after roasting if needed.
- Lemon zest: Zest only the yellow part of the peel; the white pith underneath can taste bitter. A microplane grater works beautifully here.
Directions
-
Preheat the oven and prep your pan.
Set your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper for easy cleanup and to keep the almonds from sticking. -
Mix the wet ingredients and spices.
In a large bowl, whisk together the olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, salt, black pepper, and red pepper flakes (if using). You’re looking for a loose, fragrant paste that will coat the nuts. -
Toss the almonds.
Add the raw almonds to the bowl. Stir well with a spatula or wooden spoon, scraping the bottom so every almond gets a glossy coat. Take your time here—an extra 30 seconds of tossing means more even flavor later. -
Spread into a single layer.
Pour the seasoned almonds onto the prepared baking sheet. Use your spatula to spread them into a single, even layer. Try not to pile them up, or they’ll steam instead of roast. -
Roast until fragrant.
Place the baking sheet on the center rack and roast for 14–18 minutes, stirring once around the 8‑minute mark. You’ll know they’re ready when they smell toasty, look a shade darker, and you hear a faint crackle. The almonds will crisp up more as they cool, so don’t wait for them to be very crunchy in the oven. -
Taste and adjust seasoning.
Remove the pan from the oven and let the almonds sit for 3–4 minutes. Carefully taste one (it will be hot) and check the seasoning. If you’d like more lemon pepper kick, sprinkle a small extra pinch over the warm nuts and toss right on the tray. -
Cool completely.
Let the almonds cool on the baking sheet until they reach room temperature—about 20–30 minutes. This cooling step is key for that satisfying snap. Once cool, break up any clusters with your fingers. -
Serve or store.
Transfer your lemon pepper almonds to a serving bowl, or pour them into an airtight jar for later. They’re lovely on a snack board alongside cheese, olives, and fresh fruit.
You know what? If you’re anything like me, you’ll “taste‑test” a handful before they even hit the jar.
Servings & Timing
- Yield: About 3 cups seasoned almonds (roughly 12 servings of ¼ cup each)
- Prep Time: 10 minutes
- Cook Time: 14–18 minutes
- Cooling Time: 20–30 minutes
- Total Time: About 45–55 minutes, most of it hands‑off
These are fast enough for a last‑minute savory snack, but they also work beautifully as part of a weekend meal prep routine.
Variations
If you enjoy playing with flavors, this flavored almonds recipe is a great base. Try:
- Lemon Herb Almonds: Add 1 teaspoon dried thyme or Italian seasoning along with the lemon pepper.
- Honey Lemon Pepper Almonds: Stir 1 tablespoon honey or pure maple syrup into the oil mixture for a lightly sweet‑savory coating.
- Extra Spicy Lemon Pepper Nuts: Add ½ teaspoon cayenne or more red pepper flakes for serious heat.
- Garlic Lemon Almonds: Increase garlic powder to 1 teaspoon and add a pinch of onion powder.
- Mixed Lemon Pepper Nuts: Swap half the almonds for raw cashews or pecans and roast the same way.
- Smoky Lemon Pepper Almonds: Add ½ teaspoon smoked paprika for a subtle barbecue note.
Storage & Reheating
One of my favorite parts about this Lemon Pepper Almonds Recipe is that it keeps so well.
- Room temperature: Store completely cooled lemon pepper roasted almonds in an airtight container at room temperature for up to 2 weeks. A glass jar with a tight lid works perfectly.
- Refrigerator: For the best freshness (especially in warm, humid weather), you can refrigerate them for up to 1 month. Let them come back to room temperature before serving so the flavors bloom.
- Freezer: For long‑term storage, freeze in a freezer‑safe bag or container for up to 3 months. They thaw quickly right on the counter—no special steps needed.
If they lose a bit of crunch after a while, spread them on a baking sheet and warm them at 300°F (150°C) for 5–7 minutes, then cool again. That little “refresh roast” brings back the crisp texture.
Notes
- Watch the last few minutes of roasting. Nuts can go from perfectly toasted to overdone pretty quickly. I like to set a second timer for 2–3 minutes before the end and peek in. If you see dark spots or smell even a hint of burnt, pull them out.
- Season according to your lemon pepper blend. Some store blends are very salty and not very lemony. If that’s the case, use less of the mix and add extra fresh zest to keep the citrus flavor strong without over‑salting.
- Let them dry out on the pan. The cooling time on the baking sheet isn’t just about temperature; it helps the coating dry and set, which gives you that clean, non‑sticky finish.
- For extra lemon aroma, add zest at the end. If you love bold citrus flavor, sprinkle a tiny pinch of fresh lemon zest over the cooled almonds right before serving. It’s more fragrant and fresher that way.
- Great for snack boards. I like to pair these with dried apricots, sharp cheddar, and hummus. The lemon pepper seasoning bridges the gap between rich cheeses and fresh vegetables.
FAQs
1. Can I use roasted almonds instead of raw?
You can, but reduce the roasting time to 8–10 minutes and keep a very close eye on them, since they’re already toasted and can burn faster.
2. Is this Lemon Pepper Almonds Recipe vegan?
Yes—as written, it’s naturally vegan, as long as your lemon pepper seasoning doesn’t contain any dairy‑based flavorings.
3. Can I make these in an air fryer?
Yes. Spread the seasoned almonds in a single layer in your air fryer basket and cook at 300°F (150°C) for about 8–10 minutes, shaking halfway through. Check early, since air fryers vary.
4. How can I make this recipe lower in sodium?
Use a low‑sodium or salt‑free lemon pepper seasoning and cut the added salt in half. You can always sprinkle a tiny bit more on after roasting if needed.
5. Are these lemon pepper almonds good for a low‑carb or keto diet?
Almonds are naturally low in carbs and high in healthy fats, so this savory almond snack usually fits nicely into low‑carb or keto plans—just check how many you’re enjoying, since the calories add up.
6. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice and zest give the brightest flavor, but in a pinch you can use bottled juice. Keep the zest fresh, though; that’s where most of the citrus aroma lives.
7. My almonds turned out soft. What happened?
They likely needed a bit more roasting or more cooling. Next time, roast a couple of minutes longer and be sure to cool them completely in a single layer before storing.
8. Can I double this recipe?
Absolutely. Just use two baking sheets or roast in batches so the nuts stay in a single layer. Over‑crowding can lead to uneven cooking.
Conclusion
This Lemon Pepper Almonds Recipe gives you a bright, zesty, savory snack that feels special but comes together with almost no fuss. It’s the kind of seasoned almond snack that works just as well in a lunchbox as it does in a pretty jar for gifting.
Give it a try, tweak the flavors to make it your own, and let me know how it goes—leave a comment, share your favorite variation, or pair it with another roasted nut recipe next time you’re planning a snack board. Your future self, rummaging through the pantry at 3 p.m., will be very grateful.
Lemon Pepper Almonds
Ingredients
- 3 cups raw whole almonds about 1 pound; unsalted and unroasted
- 1 1/2 tablespoons extra-virgin olive oil or avocado oil
- 2 teaspoons lemon pepper seasoning good-quality; adjust if very salty
- 1 teaspoon lemon zest finely grated; from about 1 medium lemon
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt reduce slightly if lemon pepper seasoning is very salty
- 1/4 teaspoon freshly ground black pepper optional, for extra heat and aroma
- 1 pinch red pepper flakes optional, for a spicier snack
Instructions
- Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, lemon pepper seasoning, garlic powder, kosher salt, black pepper, and red pepper flakes (if using) until you have a loose, fragrant paste.
- Add the raw almonds to the bowl and stir well with a spatula or wooden spoon, scraping the bottom of the bowl so every almond is evenly coated with the seasoning mixture.
- Pour the seasoned almonds onto the prepared baking sheet and spread them into a single, even layer, avoiding piles so the nuts roast rather than steam.
- Place the baking sheet on the center rack and roast for 14–18 minutes, stirring once around the 8-minute mark. The almonds are done when they smell toasty, look slightly darker, and you hear a faint crackle. They will crisp further as they cool.
- Remove the pan from the oven and let the almonds sit for 3–4 minutes. Carefully taste one and adjust the seasoning if desired by sprinkling a little extra lemon pepper over the warm nuts and tossing on the tray.
- Let the almonds cool completely on the baking sheet at room temperature, 20–30 minutes, until fully cooled and crisp. Break up any clusters with your fingers.
- Transfer the lemon pepper almonds to a serving bowl, or store in an airtight container or jar. Serve as a snack on their own or on a board with cheese, olives, and fresh fruit.
