Rosemary roasted almonds

Rosemary Roasted Almonds

Rosemary roasted almonds, December 2011

This recipe reflects my quest for the perfect rosemary almond recipe. Years ago at a tapas bar I had rosemary almonds that were out of this world. These are close. Serve warm as an appetizer, and try them paired with a rich, fruity red wine such as Syrah, Cabernet Sauvignon, or, fittingly (because small, shareable dishes make up a Spanish-style tapas meal), a  Spanish Rioja.

Roasted Rosemary Almonds
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 24
  • 1 pound almonds, skin-on (about 3 cups)
  • 3 tablespoons fresh rosemary, finely chopped, or 4 tablespoons dried, crushed
  • 3 tablespoons olive oil
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  1. Preheat oven to 350°F.
  2. Spread the almonds on a large rimmed baking sheet. Drizzle on oil and sprinkle on rosemary, cayenne pepper, and salt. Stir so all almonds are coated.
  3. Roast for 10 to 15 minutes or until browned. Serve warm.
Serving size: 2 tablespoons. Calories: 125; Fat: 11g; Saturated fat: 1g; Unsaturated fat: 0; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 4g; Cholesterol: 0mg.


(Recipe adapted from

Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.


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One Response to “Rosemary roasted almonds”

  1. Oren Imlay says:

    I really liked your post. I will come back to learn more.

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