Macadamia Free Rosemary Roasted Almonds
Roasted nuts from a bag can be a minefield when you're avoiding certain tree nuts, since blends and shared-facility warnings make it hard to know exactly what you're getting. Making your own batch at home solves that problem completely, and the result is honestly better than anything you'd find on a store shelf. These almonds get tossed in olive oil, fresh rosemary, sea salt, and a hint of black pepper before going into a low-and-slow oven that coaxes out a deep, toasty crunch. The rosemary crisps up beautifully as it roasts, perfuming the whole kitchen and clinging to every almond in the most satisfying way. A touch of garlic powder is optional but highly recommended if you want a little extra savory depth. Let them cool on the pan and they'll firm up into that perfect snackable crunch — great for grazing, topping salads, or setting out at a gathering.
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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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