Celery Free Rosemary Roasted Almonds
Warm from the oven and perfumed with fresh rosemary, these roasted almonds are the kind of snack that disappears faster than you expect. A drizzle of good olive oil, a pinch of sea salt, and a whisper of garlic powder are all it takes to transform raw almonds into something genuinely craveable. The method is simple — toss, spread, roast, and resist eating them straight off the pan — but the results taste like something you'd find at a fancy wine bar. Because the ingredient list is so clean and straightforward, there's no need to scrutinize labels or worry about hidden vegetable blends sneaking in unwanted extras. They crisp up beautifully as they cool, so patience in those last few minutes pays off in a serious crunch. Serve them as a cocktail snack, tuck them into a cheese board, or just keep a jar on the counter for whenever hunger 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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