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…
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…
…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.
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), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Roasted Rosemary Almonds
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
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.
Joe McDonough Sr says
I make these several times a year. The first time is usually for Thanksgiving. After being reminded of how good they are they become a staple until spring.