These Rosemary Almonds are perfectly roasted with sea salt and are an easy-to-make healthy snack. They’re the perfect combination of sweet and savory that never gets old. They’re perfect for everything from an afternoon snack at work to your next hike. These are also wonderful served as an appetizer or with your next charcuterie board.
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.
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 and delicious on a cheese board. But we’ve really been loving them as a hiking snack as well.
They’re pretty easy to make, but they do take a bit of hands-off time in the oven. First off whole almonds take about 20 minutes to roast properly. And then they’re coated in a sweet savory mixture and roasted until crispy. All total you can have them done in about 30 minutes, so not too bad considering.
More appetizers to serve alongside/with these Rosemary Almonds
- Roasted Garlic Butternut Hummus
- Easy Summer Cheese Board
- Cheese Board Date for 2
- Sweet Peppers Stuffed with Herbed Goat Cheese
- How to Make an Easy Antipasto Platter
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 are 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.
I really hope you enjoy these almonds, they make the best snack! And if you do get a chance to make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for snack recipes, head over to the recipe index.
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Rosemary Almonds
- Total Time: 40 mins
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
These sweet-savory almonds are sure to become your new favorite snack! They’re perfect for a an afternoon at the office, on your next hike, or piled onto a cheese board.
Ingredients
2 cups raw 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
Instructions
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.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snacks
- Method: Roasting
- Cuisine: American
Hi Kari,
I’m Cynthia Dearing, a real estate broker at Glacier Sotheby’s in the Flathead Valley. I’ve been making your recipe for awhile and I just realized that you are from Montana too!
Everyone loves these almonds. I send and give them as gifts. Everyone just loves them! I’ll have to check out the rest of your site when I have time, when I’m not busy working, hiking in GNP, backpacking or cross country skiing! So much to do, so little time. Thanks for your healthy recipes!
So nice to hear from you Cynthia, and glad you’ve been enjoying these rosemary almonds! We’re definitely so lucky to live in an area where there’s so much to do and so little time! Hope you enjoy finding some new favorites.
The kitchen smells amazing! Already know these are going to be delicious. Making them for my dad for fathers day!
I sure hope you all enjoy them! We took some out hiking over the weekend, and I think they’ll be our new go-to hiking snack!
I added about 1 to 1 1/2 tsp of cayenne for a little kick. It came out great!
Yum, I love your idea of adding a kick, and I’m so glad you enjoyed these!
These were AMAZING!!! I made them for a beer tasting night and they were a hit!
I’m so glad you enjoyed them!
do they harden as they cool off? i cant seem to make the crunchy. followed the recipe step by step
Yes the rosemary/maple coating hardens on when the almonds are placed back in the oven. I’ve never had them not be crunchy before, but you could try turning off the heat after the baking time, stirring the almond and let some of heat out, then let them cool down with the oven to be extra crunchy. I hope this works for you, and please let me know if you have anymore questions!
I am addicted to almonds in everyway, but have never had them like this before, they look amazing! I know I would also have no self control with these! nice touch with the maple syrup…great recipe and I´m sure worth the 30 minutes 🙂
Thank you! Luckily the 30 minutes is mostly the almonds doing their thing in the oven with very little hands on time! 🙂
Oh my goodness the savoryness of the rosemary with the touch of maple syrup has to be killer! I’m going to whip this up for my next get together.
It really is, that touch of sweet makes rosemary even more addictive! I sure hope you enjoy them!
Great recipe but I did have one issue. I found that the maple syrup tends to clump and grabs a lot of the rosemary. I’ve made roasted almonds similar to this recipe but without the syrup. It produces more rosemaryish nuts.
Thanks so much for sharing your experience. I definitely love the touch of sweetness, but I could see how you’d have even more rosemary flavor without it!
Can you use honey instead of maple?
I think honey would work in place of maple syrup, but honey does brown and burn more easily so be careful!
YUM! So easy yet so fancy!!
Yes, definitely easy and they do look good on a cheese board or antipasto platter!
I love the flavor combo ! The nuts look so gorgeous and delicious too !
Thanks so much!
Interesting flavor choice. I must try this recipe. Also I love almonds
I sure hope you enjoy them, almonds and rosemary are a really good flavor pairing as it would turn out!