Citric Acid Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort they actually require, and this herb-forward version is seriously hard to stop eating. Fresh rosemary, a drizzle of good olive oil, sea salt, and a crack of black pepper are all it takes to turn raw almonds into something that tastes like it came from a fancy specialty shop. For anyone navigating a citric acid sensitivity, packaged flavored nuts are often a minefield — many commercial varieties sneak in citric acid as a preservative or flavor enhancer, making homemade the obvious safer choice. Every ingredient here is straightforward and naturally free of that additive, so you can snack with confidence. The low-and-slow roast at 325°F draws out the nuttiness without scorching, while the rosemary crisps up beautifully and perfumes the whole kitchen. Letting them cool on the pan is the one step you don't want to rush — that's when they go from good to genuinely crunchy and irresistible. Make a batch for movie night, a cheese board, or just to have something satisfying within arm's reach 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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