High Fructose Corn Syrup Free Rosemary Roasted Almonds
Crunchy, fragrant, and deeply savory, these rosemary roasted almonds are the kind of snack that disappears from the bowl faster than you'd expect. A quick toss in olive oil with fresh rosemary, sea salt, black pepper, and a whisper of garlic powder is all it takes before the oven does the rest. Store-bought flavored nuts are notorious for sneaking in sweeteners and syrups that have no business being in a savory snack — making this homemade version a genuinely satisfying alternative. Roasting at 325°F keeps the almonds from scorching while giving the rosemary time to turn fragrant and lightly crisp, building that irresistible toasted aroma. The hardest part is letting them cool for five minutes before diving in, because the smell alone is almost unbearable. Serve them at a party, pack them for an afternoon snack, or just keep a jar on the counter — they hold up beautifully and taste like something from a fancy cheese board without any of the fuss.
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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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