Why You’ll Love This Herbed Almonds with Rosemary

• They’re surprisingly simple. With just a handful of ingredients and about 20 minutes of your time, you can create a snack that feels gourmet and special without any complicated techniques.
• The flavor is deeply aromatic and savory. The combination of fresh rosemary, a touch of garlic powder, and a hint of smoked paprika creates a complex taste that’s far more interesting than anything you’ll find pre-packaged.
• They’re incredibly versatile. While they’re fantastic on their own, these almonds also love to travel. Toss them on salads for a crunchy protein boost, sprinkle them over soups, or even use them as a unique cocktail snack.
• You have total control. You decide the salt level, the intensity of the herbs, and the perfect level of toastiness. It’s a snack made exactly to your liking, which is honestly the best kind.

Ingredients & Tools

• 2 cups raw whole almonds
• 1 ½ tablespoons extra virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• ½ teaspoon garlic powder (not salt!)
• ¼ teaspoon smoked paprika
• ½ teaspoon fine sea salt, plus more to taste
• 1 small pinch of cayenne pepper (optional, for a subtle kick)

Tools: A medium mixing bowl, a baking sheet, parchment paper, and a spatula.

You’ll notice I specify raw almonds—this is key because we’re toasting them ourselves to unlock their full, nutty potential. And that fresh rosemary? It makes all the difference, releasing its incredible piney fragrance as it bakes. A little goes a long way here.

Serves: 6 (as a snack) | Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Why raw almonds? Starting with raw nuts gives you a blank canvas. Pre-roasted almonds can easily burn and become bitter during the second toasting we do with the herbs. Raw almonds toast up perfectly and absorb the flavors beautifully.
• Fresh vs. dried rosemary. I really can’t recommend fresh rosemary enough for this recipe. Dried rosemary becomes tough and woody when baked. Fresh rosemary wilts and crisps up nicely, infusing the oil with its flavor. If you must use dried, use only 1 teaspoon and be prepared for a different texture.
• The importance of garlic powder. Using garlic powder instead of fresh garlic is a deliberate choice. Fresh garlic can burn in the oven’s high heat, becoming bitter. Garlic powder toasts gently and distributes its flavor evenly across every almond.
• Don’t skip the smoked paprika. This is our secret weapon! It doesn’t make the almonds taste smoky per se, but it adds a wonderful depth and a beautiful reddish hue that makes them look as good as they taste.

How to Make Herbed Almonds with Rosemary

Serving Suggestions

Complementary Dishes

• A simple cheese board — The savory, salty crunch of the almonds is a perfect textural contrast to creamy cheeses like brie or goat cheese, and a great partner for sharp cheddar.
• Over a bright, citrusy salad — Think an arugula salad with a lemon vinaigrette. The almonds add a hearty, rich element that balances the peppery greens and acidic dressing beautifully.
• Alongside a bowl of soup — Instead of croutons, try a handful of these herbed almonds on top of a creamy tomato or butternut squash soup for a delightful crunch.

Drinks

• A crisp, chilled white wine — A Sauvignon Blanc or Pinot Grigio has the acidity to cut through the richness of the almonds and complement the herbal notes.
• A classic Gin & Tonic — The botanical notes in the gin are a fantastic match for the rosemary in the almonds, making this a sophisticated cocktail snack.
• Sparkling water with a twist — For a non-alcoholic option, the bubbles cleanse the palate between each savory, satisfying bite.

Something Sweet

• Dark chocolate-covered orange slices — The deep, bitter chocolate and bright citrus are a stunning contrast to the savory, herbal almonds, creating a perfect end to a meal.
• A simple bowl of fresh berries — The natural sweetness and juiciness of strawberries or raspberries provide a light and refreshing counterpoint.
• A slice of olive oil cake — This might sound unusual, but the herbal notes in the cake and the almonds create a wonderfully cohesive and elegant flavor experience.

Top Mistakes to Avoid

• Mistake: Using too high of an oven temperature. It’s tempting to crank up the heat to save time, but almonds have a lot of natural oils that can burn quickly. A low-and-slow approach at 325°F ensures a perfectly toasted interior without a bitter, burnt exterior.
• Mistake: Skipping the stir halfway through baking. I’ve messed this up before too… you get distracted and forget. The almonds on the edge of the pan will toast much faster than those in the center. Stirring is non-negotiable for even cooking.
• Mistake: Not letting them cool completely before eating or storing. This is where the magic of crisping happens! If you bag them up while warm, the steam will make them soft and chewy. Patience is a virtue here.
• Mistake: Overcrowding the baking sheet. If the almonds are piled up, they’ll steam each other and you’ll end up with a soft, not crunchy, snack. Spread them out—use two sheets if you have to.

Expert Tips

• Tip: Toast your spices. For an even deeper flavor, you can warm the olive oil very gently in a small pan and stir in the garlic powder and smoked paprika for just 30 seconds before adding it to the bowl. This “blooms” the spices, unlocking their full aromatic potential.
• Tip: Customize your blend. This recipe is a fantastic base. Feel like experimenting? Try adding a teaspoon of maple syrup for a sweet-savory twist, or swap the rosemary for fresh thyme. The world is your herbed almond!
• Tip: Use them as a gourmet gift. Once completely cool, pack these almonds into a nice jar, tie a ribbon around it, and you have a thoughtful, homemade present that anyone would love. It’s so much more personal than a store-bought gift.
• Tip: Check for freshness. Before you start, taste one raw almond. It should taste mildly sweet and nutty. If it tastes bitter or stale, your finished snack won’t be good. Always start with the freshest ingredients you can find.

FAQs

How long do these herbed almonds keep?
Stored in an airtight container at room temperature, they’ll stay perfectly crunchy for up to two weeks. Honestly, they’ve never lasted that long in my house! The key is making sure they are 100% cooled before you seal them up to prevent any moisture from building up.

Can I use a different type of nut?
Absolutely! This method works wonderfully with pecans, walnuts, or even cashews. Just keep a close eye on the cooking time as different nuts have different oil contents and densities. Pecans might toast a minute or two faster, for example. The principle remains the same.

My almonds turned out a bit soft. What happened?
This almost always means they needed more time to cool. The crunch develops fully as they come to room temperature. If they’re still soft after cooling, they might have been under-baked by a minute or two, or the pan was overcrowded. Don’t worry—they’ll still taste great! Just note it for next time.

Is there a way to make these without oil?
You can try using an egg white wash (one whipped egg white) to help the spices adhere, which will create a drier, crispier coating. However, the olive oil carries the flavor of the rosemary so beautifully and gives a richer mouthfeel. I’d really recommend sticking with the oil for the best result.

Can I double this recipe?
Yes, you can easily double or even triple the ingredients. The important thing is to use two baking sheets instead of crowding one. You’ll also want to rotate the sheets and swap their positions in the oven halfway through baking to ensure even toasting across both batches.