Paleo Rosemary Roasted Almonds
Few snacks hit the spot quite like a handful of warm, herb-scented almonds fresh from the oven. Raw almonds get tossed in extra-virgin olive oil with fresh rosemary, sea salt, black pepper, and a whisper of garlic powder before roasting low and slow at 325°F until golden and gloriously fragrant. The key is pulling them at just the right moment — those last two minutes matter — and then letting them cool on the pan so they develop that satisfying, deep crunch. Everything here is whole, minimally processed, and completely grain- and legume-free, which means it fits naturally into an ancestral eating approach without any substitutions or workarounds. These are the kind of snacks that disappear fast at a party, but they're equally good tucked into a small jar for the week ahead. Make a batch, try not to eat them all before they cool, and then probably make another.
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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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