Reviewed: Jul. 7, 2012

These are pretty darn yummy! I had raw almonds so I kept them in the oven for about 22 mins which was perfect, just keep an eye on them if you do not want them to burn. Every Oven is different.

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1 user found this review helpful

Reviewer:

bobbeboop

Cooking Level: Expert

Home Town: Comox, British Columbia, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Dec. 26, 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!!!

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8 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Aug. 7, 2010

really great!! everyone loves these... just follow the recipe and they will turn out great. the rosemary won't shrivel as long as it is well chopped

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6 users found this review helpful

Reviewer:

stefi

Reviewed: Jul. 28, 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!

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6 users found this review helpful

Reviewer:

ruby_cube

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Jul. 26, 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.

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8 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 26, 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!

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14 users found this review helpful

Reviewer:

Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

Reviewed: Oct. 28, 2009

Great, healthy snack! Easy to prepare and makes a wonderful hostess gift.

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3 users found this review helpful

Reviewer:

cookin

Cooking Level: Professional

Home Town: Kailua, Hawaii, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 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!!!

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7 users found this review helpful

Reviewer:

Justine

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Apr. 7, 2008

I made these for a gathering and they were swiftly eaten up! Everyone loved them.

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4 users found this review helpful

Reviewer:

Josie1

Cooking Level: Expert

Living In: Woodinville, Washington, USA

Reviewed: Dec. 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.

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10 users found this review helpful