Equally perfect for entertaining or an afternoon snack, these almonds are pure herb-y, salty goodness.
I love buying fresh herbs, but I find it hard to use them all up before they go bad. This simple recipe was born when I had leftover rosemary on hand (from this and this), and friends coming over the following evening.
It’s an easy way to add variety to a cheese and charcuterie plate, and prepping them couldn’t have been easier.
The important thing to note here is that you need to start this recipe the day before, or at least 12 hours in advance.
Starting ahead of time allows you to soak your almonds in water for the full amount of time, which makes them easier to digest and a whole lot tastier, in my opinion.
To start, simply place your almonds into a jar or container with a lid, cover with water, and pop into the fridge for 12-24 hours.
Soaking almonds is one of those things that I thought sounded a little crazy… until I tried it. Trust me on this one! They really are delicious, and so much easier to eat.
The next day, check your almonds and see how pretty and plump they’ve gotten. When you’re ready to prepare, preheat your oven to 250 degrees. Take your almonds out of the fridge, rinse them thoroughly, and pat dry.
Now the fun part! Toss on a baking sheet with a few drizzles of olive oil (~2 tablespoons), hefty pinch-tosses of sea salt, and your fresh rosemary.
When I first made this recipe, I left the rosemary leaves intact (shown above). However, we ate them so quickly that I forgot to photograph the end result (whoops) and so when I re-made them I tried chopping the rosemary into smaller pieces.
Personally, I prefer the chopped pieces of rosemary, but do whatever you have time for. Either way, they’ll be delicious.
Roast in the oven for 55-70 minutes on 250 degrees, checking and tossing every 20 minutes or so.
You’ll know they’re done when they hit that perfectly caramel-y, toasted shade of brown. They’ll still look a little damp because of the oil, but that’s okay.
Once they’ve roasted to perfection, serve immediately. I usually add an extra pinch of salt to the top, and add a leftover rosemary stem or two as garnish.
You may want to tell your guests ahead of time that you’re making these, so you aren’t inclined to eat the entire bowl in the kitchen by yourself. Just to be safe.
Rosemary Roasted Almonds
- 1 1/2 cup of raw organic almonds
- Water, for soaking overnight
- 2 tablespoons olive oil
- 3 stems rosemary, with leaves roughly chopped
- Several large pinches of sea salt, such as Maldon
- The night before, put your almonds into a jar or container and cover with water. Store in the fridge to soak for 12-24 hours. If you have less than 12 hours, soak them for as long as you can.
- Once your almonds have plumped up, rinse and dry them. The water around the almonds may be cloudy or murky, so be sure to rinse them well. Pat dry with paper towels.
- Preheat oven to 250 degrees.
- Spread the almonds on a baking sheet, and toss with olive oil, chopped rosemary leaves, and several hefty pinches of sea salt.
- Roast in the oven on the top rack for 55-70 minutes, tossing the almonds every 20 minutes or so. Do not over-roast! Almonds will still appear slightly damp when they’re done because of the oil, so try to roast them until they turn a deep brown color.
- Serve immediately. If you have leftovers, pat dry again and then store in the fridge for up to 1 week.