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.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
25
Yield:
25 servings
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Spread almonds on a baking sheet.

  • 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.

  • 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.

  • 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

182 calories; protein 3.9g; carbohydrates 3.8g; fat 17.9g; sodium 13.3mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 4 stars
11/08/2012
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 me at the 15 minutes that I baked them. But are there any left? No! This is a little snack food right up my alley! Thanks! Read More
(7)

Most helpful critical review

Rating: 2 stars
12/14/2018
WAY too greasy for me. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/07/2012
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 me at the 15 minutes that I baked them. But are there any left? No! This is a little snack food right up my alley! Thanks! Read More
(7)
Rating: 5 stars
03/22/2015
These are excellent. I sprinkled pyramid sea salt on top and served them warm. Thanks for a great recipe! Read More
(2)
Rating: 3 stars
06/04/2017
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 time - I took them out after 9 minutes and they are perfectly roasted. Had to add a lot of salt to make them taste right. Read More
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Rating: 4 stars
07/03/2019
A cup of olive oil sounded like a lot to me too but since it was my first time to try this I went with the stated amounts of everything (except red pepper; left that out entirely). Next time I would halve the volume of oil but double the amount of garlic and rosemary. As it is there are just hints of those flavors. But I was pleased at the texture after roasting--nice and crunchy. Read More
Rating: 3 stars
06/03/2017
It really wasn't anything special. Read More
Rating: 2 stars
12/14/2018
WAY too greasy for me. Read More
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