Pecan Free Rosemary Roasted Almonds
Roasted almonds seasoned with fresh rosemary, olive oil, and a pinch of sea salt are one of those snacks that feel far more impressive than the effort required to make them. The oven does most of the work here — a low-and-slow roast at 325°F draws out the natural richness of the almonds while the rosemary turns fragrant and lightly crisped at the edges. Store-bought flavored nuts can be a minefield when you're avoiding tree nut cross-contact, since many are processed on shared lines with a whole range of mixed varieties. Making them at home with this short, clean ingredient list means you know exactly what went into the bowl. The optional garlic powder adds a subtle savory depth that takes the whole thing up a notch without overpowering the herb. Let them cool fully on the pan and they'll develop a satisfying crunch that makes them perfect for snacking, topping salads, or setting out at a party.
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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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