Mushroom Free Rosemary Roasted Almonds
Salty, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing you make once and then find yourself making every single week. A quick toss in olive oil with fresh rosemary, sea salt, and black pepper is all it takes before the oven does the heavy lifting. The low roasting temperature lets the almonds turn golden and crisp without burning, and that optional hit of garlic powder adds a subtle savory depth that takes the whole thing up a notch. Packaged snack mixes are notoriously tricky territory when you're avoiding certain ingredients, but this recipe keeps things beautifully straightforward — every single ingredient is right there in front of you, no hidden surprises. Let them cool on the pan for a few minutes and you'll be rewarded with an audible crunch that store-bought just can't compete with. They work just as well piled into a bowl for a party as they do tucked into a small jar for an on-the-go snack.
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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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