Nitrate & Nitrite Free Rosemary Roasted Almonds
Roasted nuts from a bag can be a minefield — many commercial varieties are seasoned with cured meat extracts, flavor enhancers, or preservatives that sneak in unwanted additives. This homemade version keeps things refreshingly clean, relying on nothing but raw almonds, good olive oil, fresh rosemary, sea salt, pepper, and a touch of garlic powder. The result is a deeply savory, herb-forward snack with a satisfying crunch that honestly puts most store-bought options to shame. Roasting at 325°F lets the almonds turn golden and the rosemary crisp up without burning, so every bite has that toasty, aromatic depth you want. The hardest part is letting them cool on the pan before diving in — but that brief wait is what gives them their perfect crispness. Serve them at a party, pack them for a hike, or just keep a jar on the counter for snacking throughout the week.
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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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