Emulsifier Free Rosemary Roasted Almonds
Roasted almonds sound simple, but the store-bought versions are often loaded with stabilizers, coatings, and additives you'd rather not think about. This recipe keeps things beautifully clean — just raw almonds, good olive oil, fresh rosemary, and a handful of pantry spices. The olive oil does all the work of binding the seasoning to each nut, no emulsifiers needed, so every bite is fragrant, savory, and genuinely crunchy. Roasting low and slow at 325°F coaxes out the natural oils in the almonds while the rosemary crisps up into something almost magical. A little sea salt and optional garlic powder round out the flavor without overcomplicating things. Let them cool on the pan and they firm up into the kind of snack that disappears fast — perfect for a grazing board, a midday pick-me-up, or gifting in a little jar.
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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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