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.
more crunchy and flavorful nuts
- Sugar Free Cinnamon Roasted Almonds
- Spiced Pecans Recipe
- Vanilla Bean Candied Walnuts
- Smoky Roasted Almonds
- Sweet and Spicy Candied Bourbon Pecans
Olive Oil and Rosemary Roasted Almonds
Ingredients
- 3 cups (1 pound) whole raw almonds
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon dried (crushed) rosemary
Instructions
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated.3 cups (1 pound) whole raw almonds, 2 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon dried (crushed) rosemary
- 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.
Notes
- A serving is 1/4 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I made these last night and they are delicious but still sticky. What might I be doing wrong?
Hmm, they shouldn’t be sticky at all. Were they a little greasy? That tends to soak in as they cool.