Whole 30 Rosemary Roasted Almonds
Roasting almonds at home with just a handful of clean ingredients is one of those small kitchen moves that pays off in a big way. Raw almonds get tossed in extra-virgin olive oil, fresh rosemary, sea salt, and black pepper before hitting a 325°F oven, and the result is deeply savory, fragrant, and satisfying in a way that no store-bought snack can quite match. The low roasting temperature is key — it lets the nuts toast evenly and the rosemary crisp up without burning, so every bite has that herby, golden crunch. Packaged flavored nuts are a minefield of added sugars, seed oils, and mystery seasonings, so making your own means you know exactly what's in the bowl. These are the kind of snack that disappears fast at a gathering, but they're equally good tucked into a small container for an on-the-go afternoon pick-me-up. Let them cool fully on the pan and they'll firm up into the perfect crispy texture — patience here is genuinely worth it.
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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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