Capsaicin Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort required to make them. The combination of fresh rosemary, fruity olive oil, and flaky sea salt transforms a humble handful of nuts into something you'd happily set out at a dinner party or quietly finish straight from the pan. For anyone managing sensitivity to capsaicin, store-bought flavored nuts can be a minefield — so many seasoned varieties sneak in chili, cayenne, or paprika without much fanfare on the label. This recipe keeps things beautifully simple, leaning on aromatic herbs and a whisper of garlic instead of any heat. The low-and-slow roast at 325°F coaxes out a deep, toasty flavor while keeping the almonds from scorching, and that final rest on the pan lets them crisp up perfectly. They're endlessly snackable, and the fragrance alone while they roast is worth turning the oven on.
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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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