Pistachio Free Rosemary Roasted Almonds
Salty, herby, and deeply satisfying, these rosemary roasted almonds are the kind of snack that disappears faster than you expect. A quick toss in olive oil with fresh rosemary, sea salt, and a hint of garlic powder is all it takes before the oven does the heavy lifting. Roasting at a gentle 325°F lets the almonds turn golden and crisp without burning, and that brief rest on the pan after baking is what gives them their perfect crunch. Store-bought mixed nuts can be a minefield when you're avoiding certain tree nuts, since shared processing lines make cross-contact a real concern — making these single-nut, homemade bites a genuinely stress-free option. Every ingredient here is straightforward and easy to verify, so you know exactly what you're snacking on. Serve them warm alongside a glass of wine, scatter them over a salad, or just keep a bowl on the counter and watch them vanish.
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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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