Eggless Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort required to make them. Fresh rosemary, a drizzle of good olive oil, sea salt, and a hint of black pepper come together to coat every almond in bold, herby flavor before a quick trip into a hot oven. The key is that single-layer roast at 325°F — low and slow enough to toast the nuts evenly without scorching, with a halfway stir to keep things honest. As they cool on the pan, they crisp up beautifully into that satisfying crunch you want from a proper roasted nut. Packaged flavored almonds often sneak in binders or coatings that can be hard to vet, so making your own means you know exactly what went in. These are perfect for a cheese board, a holiday gift jar, or just keeping on the counter for when you need something savory and snackable.
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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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