Brazil Nut Free Rosemary Roasted Almonds
Salty, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing you make once and then find yourself making every single week. A quick toss in olive oil with fresh rosemary, sea salt, and a hint of garlic powder is all it takes before the oven does the heavy lifting. The low roasting temperature keeps the almonds from burning while coaxing out that deep, toasty flavor — just be sure to watch them closely in those final two minutes. Packaged flavored nuts can be a minefield when you're avoiding certain tree nuts due to shared processing lines, but making your own at home puts you in complete control of every single ingredient. These are wonderful warm straight off the baking sheet, but they crisp up beautifully as they cool, making them just as good for a party bowl as for tucking into a lunchbox. A handful alongside a glass of wine or a cold beer is honestly hard to beat.
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Learn more →Ingredients
6 servings
- 1 ½ cups raw whole almonds
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, toss the almonds with the olive oil, rosemary, sea salt, black pepper, and garlic powder, if using, until every almond is evenly coated.
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