Pescatarian Rosemary Roasted Almonds
Roasting almonds at home is one of those small kitchen moves that pays off in a big way — the smell alone is worth turning on the oven. Fresh rosemary crisps up beautifully in the heat, coating each nut with an herby, savory fragrance that store-bought snacks just can't replicate. A drizzle of extra-virgin olive oil helps everything cling together, while sea salt and black pepper keep the flavor sharp and satisfying. The optional garlic powder adds a subtle warmth if you want a little extra depth without overpowering the rosemary. The key is patience at the end — pulling them out at just the right moment and letting them cool on the pan so they reach that perfect crunch. These are the kind of snack you set out for guests and watch disappear before dinner even starts.
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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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