Shellfish Free Rosemary Roasted Almonds
Warm, 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 tastes genuinely special. The oven does the heavy lifting at a gentle 325°F, coaxing out that deep golden crunch without scorching the delicate herbs. Stirring halfway through and keeping a close eye in those final two minutes is the small but crucial move that keeps every almond perfectly toasted. Since this recipe is built entirely from pantry staples and fresh herbs, there's zero guesswork about hidden seafood-derived additives that can sneak into store-bought seasoned nuts. Let them cool on the pan and watch them crisp up even further — that patience pays off in a big way. Serve them at a party, pack them for a snack, or honestly just eat them straight off the baking sheet.
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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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