When I saw Shutterbean’s recipe for Rosemary Roasted Almonds I knew I had to make them immediately. I tweaked the recipe a little bit to my own liking though. Enjoy!
Domestocrat’s Roasted Rosemary Almonds
2 cups raw almonds
1 tbsp. EVOO
1 tbsp. maple syrup
1 tbsp. finely chopped fresh rosemary
1 tsp. chili powder
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
Start by finely chopping the rosemary. I bought a big bunch and chopped the whole thing up at once (stay tuned for more rosemary-based recipes!). If you go this route just make sure to take out 1 tbsp. of the chopped rosemary.
Gather the ingredients.
Combine the almonds, rosemary, chili powder, salt, and pepper in a big bowl. Pour the oil and syrup over the top and stir to combine. Make sure the almonds are coated evenly.
Spread the coated almonds out in a single layer on a parchment paper lined baking sheet. Bake on 325 degrees for about 20 minutes or until they are fragrant and roasted.
Pre-roast and post-roast:
These nuts are nuts! They are super crunchy, perfectly seasoned, slightly sweet, warm, and comforting. Not to mention they were super easy to make. I love everything about them. Yum!
