Hazelnut Free Rosemary Roasted Almonds
Roasted nuts from a bag can be a minefield when you're avoiding hazelnuts, since mixed-nut blends and shared production lines make it nearly impossible to know what you're really getting. Making your own at home puts you completely in control, and this recipe keeps things beautifully simple with just almonds, olive oil, and a handful of pantry staples. Fresh rosemary is the real star here — it crisps up in the oven and perfumes every single almond with that piney, herbaceous aroma that makes the whole kitchen smell incredible. A touch of sea salt and black pepper round out the flavor, and the optional garlic powder adds just enough savory depth to make these seriously snackable. The low-and-slow roasting at 325°F coaxes out a deep, toasty crunch without burning, and that final cool-down on the pan is what takes them from good to genuinely addictive. Serve them at a party, toss them on a salad, or just keep a jar on the counter for whenever you need something satisfying.
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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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