Recipe Overview
Why you’ll love it: These olive oil and rosemary roasted almonds are an irresistible snack that you can actually feel good about eating!
How long it takes: 25 minutes
Equipment you’ll need: mixing bowl, large rimmed baking sheet (11 x 18 inches sheet pan)
Servings: 12
Rosemary Roasted Almonds
These roasted almonds are salty, crunchy, and full of fantastic flavor from good olive oil and dried rosemary. You’ll love the amazing aroma of these addicting rosemary roasted almonds as they gently toast in your oven.
Rosemary roasted almonds, paired with a beverage of your choice (I’ll take a beer!), result in snacking perfection. These almonds are an easy spin on my plain olive oil roasted almonds (or if you have a sweet tooth, try cinnamon roasted almonds).
“Have enjoyed this recipe numerous times and it is so simple, yet so delicious!”
More Nut Snacks
Rosemary Roasted Almonds
Ingredients
- 3 cups whole raw almonds (16 ounces)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 teaspoon crushed dried rosemary
Instructions
- Preheat oven to 350°F.
- In a medium bowl, toss together all ingredients until almonds are well coated.3 cups whole raw almonds, 2 tablespoons extra virgin olive oil, 1 teaspoon fine sea salt, 1 teaspoon crushed dried rosemary
- Spread into a single layer on a large rimmed baking sheet. I usually use my 13 x 18 inch sheet pan.
- 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.
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.