These rosemary almonds started off as just something I was making for my Easy Cheese Board Date for 2. But they quickly took on a life of their own, so I made some space in the recipe calendar, so they could be their own recipe.
Part of my job as a recipe developer is to make sure everything tastes the way I had imagined. But somehow with this simple recipe, the sum turned out much greater than the parts, and much better than I had even imagined. From my first taste, I knew I was in trouble. All afternoon as I was recipe testing and photographing, I kept coming back for ‘just a couple more’.
It didn’t take me very long to realize my small amount of fragile self control would not be enough to keep me away from these. So I packaged them up and into the freezer just so I could stop eating them. Later when Tyler got home, I had him taste them as well, you know… because I need a second opinion on these things.
Much to my gratification, he couldn’t stop eating them either which made me feel better about my absolute lack of self control around these. They’re obviously great for good ole snacking, delicious on a cheese board, but we’re really looking forward to taking them on our next adventure into the mountains.
They’re pretty easy to make, but they do take a bit of time. First off whole almonds take about 20 minutes to roast properly. And then they get a second low temperature roast, (pictured below) coated with all the flavors to make sure they remain completely crunchy. All total you can have them done in about 30 minutes, so not too bad considering.
Another bonus with making your own flavored roasted nuts, is you know exactly what ingredients go into them. Most any kind of flavored store bought nuts have all sorts of questionable ingredients listed on the back. Not to mention the sheer amount of sugar you’ll find hidden in savory snacks.
I’m guessing this is because there a few things harder to resist than that sweet/savory combo. But with these almonds, there’s just a touch of maple syrup to create that irresistible flavor without any refined sugars.Print
- 2 cups raw/untoasted almonds
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon minced fresh rosemary
- 1/4 Teaspoon garlic powder
- 1/2–1 Teaspoon sea salt, add to your taste
- 1 Tablespoon maple syrup
- Preheat the oven to 300ºF and spread the almonds in a single layer on a parchment lined baking sheet. Place the almonds in the oven, and toast for 15-20 minutes, shaking the pan occasionally to rotate the almonds. When the almonds are golden brown and fragrant, remove them from the oven, and lower the temperature to 200ºF.
- Place a medium sized skillet over medium heat, then add the olive oil, rosemary, and garlic powder to the pan. Sauté for 2-3 minutes stirring constantly, making sure the mixture doesn’t brown, lowering the heat if necessary.
- Then add the sea salt and almonds to the pan, and stir to combine. Add the the maple syrup, and stir again to combine, before scraping the almonds out of the pan and onto the lined baking sheet.
- Place the almonds back in the oven for 10-15 minutes to make sure the herbed coating properly dries on, and the almonds remain crunchy.
- When the almonds are done, let them cool on a rack until they reach room temperature before storing. Store them in an airtight container at room temperature for up to 2 weeks. Or place them in an airtight freezer friendly container for 1-2 months.