Nutmeg Free Rosemary Roasted Almonds
Warm, herby, and deeply satisfying, these rosemary roasted almonds are the kind of snack that disappears from the bowl before you even sit down. A quick toss in olive oil, fresh rosemary, sea salt, and black pepper is all it takes to transform raw almonds into something that feels genuinely special. Roasting at a gentle 325°F lets the nuts turn golden and the rosemary get lightly crisped without any risk of burning — though that final two-minute window is worth watching closely. Many packaged flavored nuts rely on spice blends that can sneak in unexpected seasonings, so making your own means you know exactly what's in every bite. The ingredient list here is refreshingly short and completely transparent, which is a real win when you're navigating specific spice restrictions. Let them cool on the pan for a few minutes and they'll crisp up beautifully — perfect for a charcuterie spread, a cocktail hour snack, or just keeping on the counter for whenever hunger strikes.
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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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