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Home » Blog » Recipes » Roasted Rosemary Almonds

Roasted Rosemary Almonds

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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.

Roasted Rosemary Almonds on a tray.

How’d they turn out?

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

Time to make Roasted Rosemary Almonds!

Makes 2 cups. Serves 4.

Ingredients:

  • 2 cups skin-on whole raw almonds
  • 2 tablespoons dried rosemary
  • 2 teaspoons Diamond Crystal brand kosher salt
  • ¼ teaspoon freshly-ground pepper
  • 1 tablespoon ghee, avocado oil, or olive oil

Equipment:

  • Measuring cups
  • Measuring spoons
  • 12-inch cast iron skillet
  • Silicone spatula
  • LunchBots Clicks container
  • All of my recommended kitchen tools are listed here.

Method:

Assemble your ingredients…

A bowl of almonds.

A small bowl of dried rosemary next to a large bowl of almonds.

…and melt the ghee or oil in large skillet over medium-low heat.

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

Add rosemary, salt, and pepper.

Almonds roasting on a pan with oil and dried rosemary.

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

Roasted rosemary almonds cooling off on paper towels.

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

Store these yummy seasoned nuts in a sealed 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.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


 PRINTER-FRIENDLY RECIPE CARD

Roasted Rosemary Almonds by Michelle Tam https://nomnompaleo.com
Print Recipe
5 from 1 vote

Roasted Rosemary Almonds

These roasted rosemary almonds are so simple to make and super delicious! You won't be able to stop snacking on these addictive aromatic nuts!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: American
Keyword: keto, low carb, paleo, Vegan, Vegetarian, Whole30
Servings: 4
Calories: 448kcal
Author: Michelle Tam

Ingredients

  • 2 cups skin-on whole raw almonds
  • 2 tablespoons dried rosemary
  • 2 teaspoons Diamond Crystal brand kosher salt
  • ¼ teaspoon freshly-ground pepper
  • 1 tablespoon ghee avocado oil, or olive oil
US Customary - Metric

Instructions 

  • Assemble your ingredients and melt the ghee or oil in large skillet over medium-low heat.
  • Once the cooking fat starts bubbling, throw in the almonds (making sure they’re in a single layer) and stir until coated. Add rosemary, salt, and pepper.
  • Toast the almonds in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).
  • Remove almonds and place on paper towel until cooled to room temperature. Store these yummy seasoned nuts in a sealed container. On the highest shelf in your pantry. Locked in a safe. Otherwise, they’ll be gone in a heartbeat.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 448kcal | Carbohydrates: 16g | Protein: 15g | Fat: 39g | Fiber: 9g

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