Cinnamon Free Rosemary Roasted Almonds
Savory, herby, and deeply satisfying, these roasted almonds are the kind of snack that disappears faster than you'd expect. A quick toss in olive oil, fresh rosemary, sea salt, and black pepper is all it takes before the oven does the heavy lifting. Packaged flavored nuts are a minefield for anyone avoiding cinnamon — spice blends and "warm" seasoning mixes are everywhere, and labels aren't always clear. Making your own means you control every single ingredient, and this recipe keeps things beautifully simple with nothing hidden in the mix. The rosemary crisps up in the oven alongside the almonds, turning fragrant and almost crackly in the best possible way. A little garlic powder can go in if you want an extra savory kick, but the base recipe is already punchy enough to stand on its own. Let them cool on the pan and they'll firm up into the most addictive, snackable handful you've made all week.
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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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