Carrageenan Free Rosemary Roasted Almonds
Salty, herby, and deeply satisfying, these rosemary roasted almonds are the kind of snack that disappears from the bowl faster than you'd expect. A quick toss in olive oil with fresh rosemary, sea salt, and black pepper is all it takes before the oven does the heavy lifting. The low roasting temperature keeps the almonds from burning while coaxing out that irresistible toasty crunch, and the optional garlic powder adds just enough savory depth to make them seriously addictive. Carrageenan — a thickener and stabilizer found in many packaged snacks, flavored nuts, and processed foods — has no place here, because every single ingredient is clean and straightforward. No mystery additives, no label-reading anxiety, just real food roasted to perfection. They crisp up even more as they cool, so patience pays off. Serve them at a party, pack them for a road trip, or just keep a jar on the counter for whenever a snack craving strikes.
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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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