These savory almonds are easy to make and take almost no time at all. They are delicious while still warm, but taste just as good cold. Goes well with Kalamata olives and feta cheese as a small appetizer tray. If you are using raw almonds, increase the baking time.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.

  • Bake in a preheated oven for 10 minutes.

Nutrition Facts

237 calories; protein 7.7g; carbohydrates 6.9g; fat 21.6g; sodium 360.6mg. Full Nutrition
Advertisement

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2010
This is great. I actually used the almonds oil and kosher salt but instead of the other stuff, I used smoked paparika. They are great. I am giving this 5 stars because it is a recipe that lends itself to all kinds of versions of roasted nuts...just use your imagination! Read More
(20)

Most helpful critical review

Rating: 3 stars
09/29/2009
I made these with raw almonds and left them in the oven for entirely waaaaaay too long (25 minutes as suggested by a review). They ended up burnt but we ate them anyway (partly because almonds are expensive)! I love almonds and this recipe sounds really good so I will try it again!!! Read More
(7)
25 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/27/2010
This is great. I actually used the almonds oil and kosher salt but instead of the other stuff, I used smoked paparika. They are great. I am giving this 5 stars because it is a recipe that lends itself to all kinds of versions of roasted nuts...just use your imagination! Read More
(20)
Rating: 4 stars
03/29/2007
Don't use fresh rosemary it tends to burn and shrivel up! The kosher salt may taste better but I found table salt or freshly ground salt sticks to the nuts better than kosher. Very addicting and nibble worthy. Read More
(15)
Rating: 5 stars
05/07/2007
Wonderful wonderful wonderful!!!!! Made these for a get together and everyone asked for the recipe. So easy. Left them in about 25 minutes because they were raw. Will be a staple in recipe repertoire.Thank you for submitting this! Read More
(15)
Advertisement
Rating: 4 stars
12/20/2007
Very Good. I made these for Christmas gifts with slivered almonds to be eaten out of hand or as salad toppers. To chop the rosemary I just put the leaves in the food processor with the oil and garlic and whirled it around. Probably will use less oil next time since I cooled them on paper towels to get rid of some grease. These are very pretty made with slivered almonds by the way. Read More
(11)
Rating: 4 stars
12/29/2010
I made these to snack on during our family Christmas eve celebration and found them extremely simple to put together. My only problem was that the garlic seemed to burn before the almonds were done which gave the finished product an interesting flavor. I also didn't have any fresh rosemary sprigs on hand so I used about 1/2 tsp. of dried crushed rosemary instead which worked just fine. Altogether this is an extremely quick easy and healthy snack. Thanks for sharing the recipe!!! Read More
(9)
Rating: 4 stars
07/27/2010
Quick and tasty snack. I liked Joan's idea of using smoked paprika so that's what I did. 1 tsp with the oil salt and 1/8 tsp garlic powder. I used raw almonds so increased the baking time as suggested to 15 minutes which was almost too much so I'm not sure that's neccesary. When they came out of the oven I sprinkled them with about an addtitional 1/2 tsp of paprika and tossed them again in the same bowl. Read More
(8)
Advertisement
Rating: 3 stars
09/29/2009
I made these with raw almonds and left them in the oven for entirely waaaaaay too long (25 minutes as suggested by a review). They ended up burnt but we ate them anyway (partly because almonds are expensive)! I love almonds and this recipe sounds really good so I will try it again!!! Read More
(7)
Rating: 4 stars
01/06/2007
I thought these almonds were really tasty and easy to make. I made them for a snack bowl and people loved them. The kosher salt is very important but some will also sink to the bottom of the bowl after a while. Read More
(7)
Rating: 5 stars
07/29/2010
I ADORED these almonds! I am looking for nice healthy snacks to make and this fitted the bill perfectly. As I am just learning my way around a kitchen I appreciated the simplicity of these almonds. I used sea salt instead of kosher as this is what the general australian grocery shop has. Delicious! Read More
(6)
Advertisement