These olive oil and rosemary roasted almonds are an irresistible snack that you can actually feel good about eating!
Sometimes I do crazy things.
Crazy things like making these olive oil and rosemary roasted almonds the same week I have oral surgery.
So here I am toothless (okay, just missing one tooth in the back of my mouth). The house smells of the amazing aroma of these addicting rosemary roasted almonds. Salty, crunchy, and full of fantastic flavor from good olive oil and dried rosemary. I try one (or a few), for quality assurance purposes of course, and find out three things:
- They’re dang good.
- My mouth is not ready for crunchy almonds.
- I am sad.
These rosemary roasted almonds, paired with a beverage of your choice (I’ll take a beer!), result in snacking perfection. Luckily, I have a husband who will be able to enjoy that. And probably my neighbors too. I’ll just have to wait until next time.
On a side note, it’s been over a week since I had popcorn. This may seem insignificant to you, but I am dying without it, you guys. I didn’t realize how truly addicted I was to popcorn. You probably all realized it (my instagram feed is a dead giveaway), but it’s really hard not being able to snack on popcorn.
Without popcorn, I don’t even enjoy sitting down with my DVR to catch up on Grey’s Anatomy and How to Get Away with Murder. That’s a lie. But it isn’t nearly as enjoyable without a bowl of salty, buttery popcorn. Somehow applesauce just isn’t doing it for me, as much as I love a bowl of good homemade applesauce. Sigh…
Eventually my mouth will return to normal (right??!?!) and I’ll once again be devouring popcorn all too often. And of course these almonds are going to have to make another appearance ASAP.
You will love these rosemary roasted almonds!
Looking for more crunchy and flavorful nuts? Try:
- 3 cups (1 pound) whole raw almonds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon dried (crushed) rosemary
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated.
- Spread into a single layer on a large baking sheet.
- Roast for 10 minutes, stir, and continue roasting for another 10 minutes. Watch closely during the last 10 minutes to make sure they don't get too brown. Oven temperatures vary widely.
- Cool completely on baking sheet before storing in an airtight container.
- A serving is 1/4 cup.
Nutrition Information:Yield: 12 Serving Size: 1/4 cup
Amount Per Serving: Calories: 179Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 176mgCarbohydrates: 6gFiber: 4gSugar: 1gProtein: 6g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He loved how filling these were — a great work snack.
Changes I would make: None are necessary.