Xanthan Gum Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort required to make them. Fresh rosemary, a drizzle of good olive oil, and a pinch of sea salt transform a humble handful of nuts into something you'd happily set out at a dinner party or devour straight off the baking sheet. For anyone navigating ingredient labels on packaged snacks, this recipe is a breath of fresh air — every single component is a whole, recognizable ingredient with zero additives or stabilizers to worry about. The technique is straightforward: toss, spread, roast, and let them cool so they reach that satisfying, deep crunch. That resting time on the baking sheet is the secret — the almonds keep crisping as they cool, so patience pays off. The optional garlic powder adds a subtle savory depth that plays beautifully against the piney rosemary, but the recipe holds its own without it. Whether you're snacking, topping a salad, or adding them to a cheese board, these almonds deliver serious flavor with nothing unnecessary along for the ride.
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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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