Fish Free Rosemary Roasted Almonds
Warm, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing that disappears from the bowl before you even sit down. A quick toss in olive oil with fresh rosemary, sea salt, and a hint of garlic powder is all it takes to transform raw almonds into something that tastes genuinely special. Roasting at a gentle 325°F lets the nuts turn golden and the rosemary crisp up without burning, so every bite delivers that satisfying crunch with a fragrant, savory punch. Packaged flavored nuts can be a minefield of hidden seafood-derived additives and shared-facility warnings, so making your own at home puts you completely in control of what goes in. The ingredient list is short, the method is straightforward, and the results are far better than anything from a tin. Let them cool on the pan for a few minutes and they'll crisp up even further — if you can wait that long.
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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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