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Roasted Rosemary Almonds

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Roasted Rosemary Almonds by Michelle Tam

Tired of shelling out big bucks for the roasted rosemary almonds from Oren’s Kitchen, my hubby decided to roast some himself. He’s very resourceful, that one.

How’d they turn out?

Let’s just say we were mindlessly noshing on these nuts like rabid squirrels…

Follow the jump for the recipe!

Gather these ingredients to make 2 cups:

  • 2 cups skin-on whole raw almonds
  • 2 tablespoons dried rosemary
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon freshly-ground pepper
  • 1 tablespoon butter or ghee

Here’s what you do:

Assemble your ingredients…

Roasted Rosemary Almonds by Michelle Tam

Roasted Rosemary Almonds by Michelle Tam

…and melt the butter in large skillet over medium-low heat.

Once the butter starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated.

Add rosemary, salt, and pepper.

Roasted Rosemary Almonds by Michelle Tam

Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).

Roasted Rosemary Almonds by Michelle Tam

Remove almonds and place on paper towel until cooled to room temperature. 

Store these yummy seasoned nuts in a sealed Tupperware container. On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat. 

Remember? Nuts should only be a sometimes treat.

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