Coconut Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort required to make them. The combination of fresh rosemary, olive oil, and a touch of sea salt transforms plain raw almonds into something deeply savory and aromatic — the kind of thing that disappears fast at a party or movie night. Many store-bought flavored nuts sneak in coconut oil or coconut-derived coatings, so making your own is a smart move when you need to keep things clean. Here, extra-virgin olive oil does all the work, binding the herbs and seasoning to every almond without any unwanted additions. The low-and-slow roast at 325°F coaxes out a beautiful golden edge and crisps the rosemary into something almost herb-chip-like. Letting them cool on the pan is the secret step — they firm up into that perfect satisfying crunch as they rest. Keep a jar on the counter and they'll be gone before you know it.
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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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