"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." — KINDERQUEEN
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dry roasted almonds, no salt added
garlic, finely chopped
fresh rosemary, chopped
1 1/2 teaspoons
kosher salt (do not use regular table salt)
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!
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!!!
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.
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!
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.
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!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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