Rosemary Roasted Almonds

Rosemary Roasted Almonds

Warm olive oil and fresh rosemary turn plain almonds into a crackly, fragrant snack.

Total 25 min Makes 8 servings Calories 170/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Whole almonds are tossed with olive oil, fresh rosemary, and sea salt, then roasted until the skins turn fragrant and the nuts deepen in flavor. A touch of cayenne adds subtle warmth, making these a satisfying snack for entertaining or a crunchy addition to a cheese board.

Ingredients

  • 2 cups whole raw almonds
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoons coarse sea salt
  • 1/4 teaspoons cayenne pepper
  • 1/2 teaspoons garlic powder

Method

  1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. In a medium bowl, toss the almonds with olive oil until evenly coated.

  3. Add the chopped rosemary, sea salt, cayenne, and garlic powder, and stir until the almonds are evenly seasoned.

  4. Spread the almonds in a single layer on the prepared baking sheet.

  5. Roast in the oven, stirring halfway through, until fragrant and lightly darkened, 12 to 15 minutes.

  6. Remove from the oven and let cool completely on the baking sheet; the almonds will crisp further as they cool.

  7. Transfer to a serving bowl or airtight container.

Rate this recipe

★ 4.5 (1)

Rosemary Roasted Almonds

Whole almonds are tossed with olive oil, fresh rosemary, and sea salt, then roasted until the skins turn fragrant and the nuts deepen in flavor. A touch of cayenne adds subtle warmth, making these a satisfying snack for entertaining or a crunchy addition to a cheese board.

25 min 8 servings 170 cal

Ingredients

  • 2 cups whole raw almonds
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoons coarse sea salt
  • 1/4 teaspoons cayenne pepper
  • 1/2 teaspoons garlic powder

Method

  1. 1

    Preheat the oven to 325°F and line a baking sheet with parchment paper.

  2. 2

    In a medium bowl, toss the almonds with olive oil until evenly coated.

  3. 3

    Add the chopped rosemary, sea salt, cayenne, and garlic powder, and stir until the almonds are evenly seasoned.

  4. 4

    Spread the almonds in a single layer on the prepared baking sheet.

  5. 5

    Roast in the oven, stirring halfway through, until fragrant and lightly darkened, 12 to 15 minutes.

  6. 6

    Remove from the oven and let cool completely on the baking sheet; the almonds will crisp further as they cool.

  7. 7

    Transfer to a serving bowl or airtight container.