I’m not a huge fan of raw nuts, but on the Whole30 that is a good quick snack when needed. I bought a giant bag of almonds at Sam’s Club and wanted to season & roast them somehow. Most of the roasted almond recipes out there are for amazing cinnamon sugar almonds – which I obviously would have loved to do, but alas could not. But I did find this one with rosemary and a kick of pepper. They are delicious and easy to make!
Rosemary Roasted Almonds
- 2 C whole raw almonds
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. finely chopped fresh rosemary (I cheated and used dried)
- 1 tsp. paprika
- 3/4 tsp. salt
- dash of cayenne pepper
Preheat oven to 325 degrees and line a baking sheet with parchment paper.
Place almonds in a large Ziploc bag, drizzle in the olive oil, and toss to coat.
Sprinkle rosemary, paprika, salt and cayenne into bag and toss to coat.
Spread almonds into a single layer and bake for 20-25 minutes or until lightly toasted.
Let cool and store in an airtight container. Or I divvied mine up between snack size Ziploc bags.