Chestnut Free Rosemary Roasted Almonds
Salty, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing that disappears from the bowl before you even sit down. 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. Roasting at a gentle 325°F lets the almonds turn golden and crisp without burning, and that brief rest on the pan after baking is what gives them their satisfying crunch. For anyone navigating tree nut restrictions around chestnuts specifically, almonds are a completely different variety — and this recipe keeps things clean with a short, straightforward ingredient list and zero mystery additions. The fresh rosemary crisps up beautifully in the oven, turning almost lacy and intensely fragrant in a way that dried herbs simply can't match. These are equally at home on a charcuterie board, tucked into a snack bag for the road, or just eaten by the handful straight off the baking sheet.
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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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