Peanut Free Rosemary Roasted Almonds
Salty, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing that disappears from the bowl before you even sit down. A quick toss in olive oil with fresh rosemary, sea salt, and a hint of garlic powder is all it takes to transform raw almonds into something that feels genuinely special. Roasting them low and slow at 325°F lets the rosemary crisp up beautifully while the almonds turn golden at the edges — that last couple of minutes in the oven is where the magic really happens, so keep a close eye. Store-bought flavored nuts can be a minefield when it comes to shared facilities and mystery seasonings, but making your own means you know exactly what went in. These are completely free of peanuts and peanut-adjacent risk because every single ingredient is straightforward and easy to verify. Let them cool on the pan for a few minutes and they'll crisp up even further — though waiting that long is genuinely a challenge.
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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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