Rosemary and Garlic Infused Oven Roasted Almonds

Rosemary and Garlic Infused Oven Roasted Almonds

2
karrint 0

"I get so many compliments on these almonds, and they're fun and simple to make. I leave most of the garlic and rosemary leaves in with the almonds. They add color and taste delicious, too. Salt the almonds to taste. Store in a resealable bag or airtight container. Delicious paired with cheeses or all on their own. I always leave a small dish of them out for snacking and find myself having to refill it often."
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Ingredients

1 h 25 m servings 182 cals
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Original recipe yields 25 servings

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Nutrition

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 17.9 g
  • 27%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spread almonds on a baking sheet.
  3. Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.
  4. Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.
  5. Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.

Reviews

2

I think I would have liked this better using cayenne rather than red pepper flakes because it would have covered the almonds more evenly. Also, the almonds were maybe overcooked just a tad for ...

These are excellent. I sprinkled pyramid sea salt on top and served them warm. Thanks for a great recipe!