Ginger Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort involved, and this herb-forward version is genuinely hard to stop eating. The rosemary crisps up beautifully in the oven, wrapping each almond in a fragrant, savory coating that pairs perfectly with the natural richness of the nut. A drizzle of good olive oil, a pinch of sea salt, and a touch of black pepper round everything out — no complicated spice blends, no hidden additives, just clean and straightforward ingredients. For anyone avoiding ginger, packaged flavored nuts can be a minefield since warming spice blends often sneak it in, so making your own is genuinely the smarter move. The technique is simple: toss, spread, roast, and let them cool on the pan so they reach that perfect crisp. These are equally at home on a charcuterie board, tucked into a snack bag for the week, or just eaten straight off the baking sheet while nobody's watching.
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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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