Rosemary Roasted Almonds Recipe Recipe - Rachel Cooks® (2024)

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By: Rachel GurkPosted: 02/23/2015

This post may contain affiliate links. Please read my disclosure policy.

These olive oil and rosemary roasted almonds are an irresistible snack that you can actually feel good about eating!

Sometimes I do crazy things.

Crazy things like making these olive oil and rosemary roasted almonds the same week I have oral surgery.

So here I am toothless (okay, just missing one tooth in the back of my mouth). The house smells of the amazing aroma of these addicting rosemary roasted almonds. Salty, crunchy, and full of fantastic flavor from good olive oil and dried rosemary. I try one (or a few), for quality assurance purposes of course, and find out three things:

  1. They’re dang good.
  2. My mouth is not ready for crunchy almonds.
  3. I am sad.

These rosemary roasted almonds, paired with a beverage of your choice (I’ll take a beer!), result in snacking perfection. Luckily, I have a husband who will be able to enjoy that. And probably my neighbors too. I’ll just have to wait until next time.

You will love these rosemary roasted almonds!

Looking for more crunchy and flavorful nuts? Try:

  • Sugar Free Cinnamon Roasted Almonds
  • Spiced Pecans Recipe
  • Vanilla Bean Candied Walnuts
  • Smoky Roasted Almonds
  • Sweet and Spicy Candied Bourbon Pecans

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

3 cups

Print Rate Recipe

These olive oil and rosemary roasted almonds are an irresistible snack that you can actually feel good about eating!


  • 3 cups (1 pound) whole raw almonds
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried (crushed) rosemary


  • Preheat oven to 350°F.

  • In a medium bowl, toss together all ingredients until almonds are well coated.

  • Spread into a single layer on a large baking sheet.

  • Roast for 10 minutes, stir, and continue roasting for another 10 minutes. Watch closely during the last 10 minutes to make sure they don't get too brown. Oven temperatures vary widely.

  • Cool completely on baking sheet before storing in an airtight container.


  • A serving is 1/4 cup.

Nutrition Information

Serving: 1/4 cup, Calories: 179kcal, Carbohydrates: 6g, Protein: 6g, Fat: 16g, Saturated Fat: 1g, Polyunsaturated Fat: 14g, Sodium: 176mg, Fiber: 4g, Sugar: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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Reader Interactions

Leave a Review

  1. Jeuca says

    Rosemary Roasted Almonds Recipe Recipe - Rachel Cooks® (12)
    I made these last night and they are delicious but still sticky. What might I be doing wrong?


    • Rachel Gurk says

      Hmm, they shouldn’t be sticky at all. Were they a little greasy? That tends to soak in as they cool.


  2. Connory says

    Hi Rachel,

    I bought roasted almonds by mistake for this snack – would it be bad to follow the recipe and just roast them again? Or could I just soak the almonds in the olive oil mix and forget roasting? Any suggestions?!



    • Rachel Gurk says

      Hi Connory,
      I think you’d be better off just enjoying your purchased roasted almonds as they are and then trying this recipe when you have raw almonds. The already roasted ones will likely burn. :)


      • Connory says

        That’s what I was worried of.. Will do, thanks so much!


        • Rachel Gurk says

          Happy to help!


  3. Libby Teague says

    Yum!! I’ve many the recipe several times over the holidays to share snd enjoy!


    • Rachel Gurk says

      They’re so perfect for the holidays. I’m glad you like them! Thanks for taking the time to come back and leave a comment!


  4. toyoko gerner says

    so good and healthy. keep making in our house never run out. I mix with Japanese sea salt (akaho tesho)and home grown rosemary. toy from las vegas


    • Rachel Gurk says

      Ooooh I bet they’re terrific that way! Thanks for taking the time to come back and leave a comment!


  5. Priscilla says

    Have enjoyed this recipe numerous times and it is so simple, yet so delicious! My sister & brother-in-law are almond farmers so, fresh, raw nuts are a staple in our house, AND we have fresh rosemary growing. Mixed with Hawaiian salt and EVOO, 20″ in a 350 degree oven (turn at 10″) … as we say in Hawaii “oh so ono!”


    • Rachel Gurk says

      So happy to hear you like this recipe! Thanks for taking the time to leave a comment! :)


  6. Katherine says

    Seem delicious, but the second round of 10 minutes was too long for my over. The almonds burned. I would recommend watching them after half way through the second 10 minutes.


    • Rachel Gurk says

      Sorry to hear that! Oven temperatures can vary so much from oven to oven. Thanks for your feedback and I hope you have better luck next time!


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