Citrus Free Rosemary Roasted Almonds
Warm from the oven and fragrant with fresh herbs, these roasted almonds hit that perfect sweet spot between snack and something you'd set out at a dinner party. Raw almonds get tossed in olive oil, chopped rosemary, sea salt, and black pepper before roasting low and slow until golden at the edges and irresistibly crisp. A touch of garlic powder rounds out the savory depth without overpowering the woodsy herb notes. Many flavored nut blends rely on citrus zest or juice to brighten things up, but this recipe proves you don't need any of that — the rosemary does all the heavy lifting. The key is that single layer on the baking sheet and one good stir halfway through, which ensures even toasting without any burnt spots. Let them cool for a few minutes and they'll crisp up even further, making it nearly impossible to stop at a small handful.
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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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