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Rosemary and Garlic Infused Oven Roasted Almonds

karrint

"I get so many compliments on these almonds, and they're fun and simple to make. I leave most of the garlic and rosemary leaves in with the almonds. They add color and taste delicious, too. Salt the almonds to taste. Store in a resealable bag or airtight container. Delicious paired with cheeses or all on their own. I always leave a small dish of them out for snacking and find myself having to refill it often."
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Ingredients

1 h 25 m servings 182 cals
Original recipe yields 25 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread almonds on a baking sheet.
  3. Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
  4. Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.
  5. Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.

Nutrition Facts


Per Serving: 182 calories; 17.9 g fat; 3.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition

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Reviews

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I think I would have liked this better using cayenne rather than red pepper flakes because it would have covered the almonds more evenly. Also, the almonds were maybe overcooked just a tad for ...

These are excellent. I sprinkled pyramid sea salt on top and served them warm. Thanks for a great recipe!

I used less oil because it just seemed like it was too much. I was right - the amount of oil could be cut in half. Also agree with another reviewer that 15 minutes was too long for the roasting ...

It really wasn't anything special.