Rosemary roasted almonds are the perfect snack with a glass of wine or cocktail, or added to a tapas platter. They’re easy to make, and they make excellent hostess gifts, too.
During the summer, we sit outside a bit later, enjoying the warm breeze to relish in the long, lazy days. If friends drop by, I like to have a couple of standby items I can put out and serve with some wine.
These rosemary roasted almonds are the same recipe and method I’ve used in the past for my Rosemary Walnuts.
If you like, you can spice these up by adding a bit more cayenne. I always use kosher salt, as it’s less salty than regular salt. Seriously, read this post to learn more about the different types of salt and how to use them correctly.
Add these rosemary roasted almonds to a tapas platter for a light dinner, or nibble them with drinks. They’re also perfect wrapped up in some cellophane for a quick hostess gift!
Here’s the recipe for the rosemary roasted almonds. I hope you enjoy them!
Rosemary Roasted Almonds
- 2 cups raw almonds
- 2 teaspoons finely chopped fresh rosemary
- 2 1/2 Tablespoons unsalted butter
- 1 teaspoon kosher salt
- Couple of pinches of cayenne pepper (or more to your liking)
- Pre-heat oven to 350 degrees F.
- Melt butter with rosemary, salt, and cayenne
- Toss butter mixture over raw nuts to coat, spread nuts out on a baking sheet, and bake for 10 minutes
- Cool nuts and store in an air-tight container. No need to refrigerate.