Cashew Free Rosemary Roasted Almonds
Roasted almonds seasoned with fresh rosemary, olive oil, and a pinch of sea salt are one of those snacks that feel far more impressive than the effort involved. The oven does most of the work here — a low-and-slow roast at 325°F draws out the natural nuttiness of the almonds while the rosemary crisps up into something almost herb-chip-like and deeply aromatic. A quick toss in the bowl before they hit the baking sheet ensures every single almond gets an even coat of that fragrant, garlicky oil. Packaged flavored nuts are a minefield for anyone avoiding certain tree nuts, since mixed-nut facilities and shared seasoning lines make cross-contact a real concern — making this simple homemade version a genuinely smart swap. The optional garlic powder adds a subtle savory depth without overpowering the rosemary, and the whole batch crisps up beautifully as it cools on the pan. These are equally at home in a little bowl at a dinner party, tucked into a lunchbox, or eaten straight off the baking sheet while no one is watching.
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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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