roasted almonds with garlic and rosemary

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By Carolyn Haas
from Whitewater, WI

For Thanksgiving, my son served delicious Spanish garlic and rosemary almonds. I am too cheap to buy those, so I made my own version based on a bunch of other similar recipes I researched on-line. If you want it to look fancier, you can blanch the almonds ahead of time.

serves 4-10
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For roasted almonds with garlic and rosemary

  • 2 c
    raw almonds (see note 1)
  • 2-4 clove
    garlic, grated
  • 1 Tbsp
    dried rosemary, crumbled (see note2)
  • 1 Tbsp
    olive oil or avocado oil
  • 1 tsp
    sea salt or kosher salt
  • 1/2 tsp
    garlic powder

How To Make roasted almonds with garlic and rosemary

  • 1
    Note 1 - If you want to blanch the almonds do this: put in pot of water, bring to a boil. Turn off heat, but let them sit until cool. Then take each almond and slip off the skins. Spread on paper towels and let dry before continuing with the recipe. It's labor intensive, but the almonds do look pretty!
  • 2
    Preheat oven to 325ºF. Grate garlic or use a press. Crumble rosemary. (Note 2 - I use a coffee grinder for herbs, and it easily turns those rosemary needles into a perfect consistency. Or even a powder!)
  • 3
    In a quart measuring cup, or other bowl, mix together almonds, garlic, rosemary, olive oil and sea salt. Spread out in a single layer on a jelly roll pan (rimmed cookie sheet).
  • 4
    Sprinkle garlic powder over almonds. (Sometimes the garlic clumps and some of the almonds are less garlicky than others, the powder insures even garlic flavor.)
  • 5
    Heat in oven for about 1/2 hour. Stir occasionally. Don't let them turn too dark. Turn down oven to 175ºF, heat and stir occasionally for another 15-30 minutes. Turn off oven and let cool down. Cool completely before storing in air-tight container.

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