Start by preheating your oven to 350 degrees.

Line a baking sheet with parchment paper. Have I mentioned how I love using parchment for an easy cleanup for any type of baking, plus it is nonstick? Yep, love it. It’s not mandatory for these, but if you have it why not use it…

To a large bowl, add the almonds, oil, and salt. Mix well and ensure that everything is lightly coated.

Add the nuts, evenly, to the lined baking sheet (I use a 9 x 13), and place into the oven for about 6 minutes. After, remove the baking sheet, and mix up those almonds. Make sure to spread them out as evenly as possible, then return back to the oven, and bake for about 7-10 more minutes.

Your goal is to keep an eye on the almonds so they do not burn or overcook! So open the door or turn on the oven light and give a quick check every few minutes.

Once cooked, remove from the oven, and give them a light mix, and let them cool. Once cooled, add them to an airtight container and snack throughout the weeks.