Honey Free Rosemary Roasted Almonds
Savory, herby, and deeply satisfying, these roasted almonds are the kind of snack that disappears from the bowl faster than you'd expect. Fresh rosemary and a drizzle of extra-virgin olive oil transform raw almonds into something that smells incredible the moment they hit the oven. So many flavored nut recipes lean on sweeteners to build depth, but this one proves that sea salt, black pepper, and fragrant herbs do the job beautifully on their own. The low-and-slow roast at 325°F keeps the almonds from burning while coaxing out a rich, toasty flavor all the way through. That optional pinch of garlic powder adds a subtle savory backbone that makes the whole thing feel almost addictive. Let them cool on the pan and they'll crisp up into the perfect crunchy bite — great for snacking, charcuterie boards, or tucking into a small jar as a gift.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!