Wheat 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 elevated than the effort involved. Every ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome pantry staples doing their thing. The low-and-slow roast at 325°F coaxes out a deep, nutty flavor while the rosemary crisps up beautifully around each almond. That single stir halfway through makes all the difference, ensuring even toasting without any scorched edges. Letting them cool on the pan is the hardest part, but it's also what gives them that satisfying, almost addictive crunch. Serve them at a party, tuck them into a snack bag for the week, or just eat them straight off the baking sheet — no judgment here.
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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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