Rosemary Roasted Almonds

Sweet, salty, spicy, fresh and loaded with a rich nutty flavor, you can’t beat Rosemary Roasted Almonds for a go-to snack when the munchies hit!

Rosemary-Roasted Almonds from Holley Grainger

I love snacking on nuts of all kind–almonds, pecans, pistachios, cashews… Nuts satisfy the need to crunch while also filling me up. While many of my fellow RDs and friends can happily eat a handful of raw almonds and call it a snack, I need a bit more flavor and texture. That’s why I took one of my favorite nut recipes, Roasted Cashews with Rosemary from the Junior League of Birmingham’s Tables of Content cookbook and gave almonds my own spin.

Rosemary Roasted Almonds

When I was in the Junior League and would pass out samples of the cashew recipe I mentioned above at events, it always made me laugh to watch the samplers eat their cashews and get right back in line for more. I feel certain that I heard the word “crack” used more than one time to describe the recipes.

That’s why I decided to give my own spin to this classic recipe since the more I made it, the more shortcuts I discovered. Plus, the flavor combination of sweet (sugar), salty (kosher salt), hot (ground red pepper), fresh (rosemary) and rich (butter, roasted almonds) is simple and absolutely delicious. If you want your house to smell amazing, make this recipe!

Rosemary-Roasted Almonds from Holley Grainger

Clever Tips

Once you grasp the basic how-to’s of the recipe, you can substitute any fresh herb or nut.  Here’s how simple it is to make — melt butter while almonds roast, stir a little salt, sugar, cayenne, and fresh rosemary to the melted butter, toss everything together with the roasted almonds and finish it off in the oven. SO EASY! Use this rosemary almond recipe as a vehicle to jump start new flavor combinations.

How do you eat your almonds? This batch is long gone-I’m ready to make another ASAP.

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Rosemary Roasted Almonds, from Holley Grainger

Rosemary-Roasted Almonds from Holley Grainger

Rosemary-Roasted Almonds

  • Author: Holley Grainger
  • Yield: 2 cups 1x


  • 10 ounces raw almonds
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1½ tablespoons finely chopped rosemary
  • ¼ teaspoon ground red pepper


  1. Preheat oven to 400.
  2. Spread almonds in a single layer on a baking sheet lined with aluminum foil. Bake 5 minutes.
  3. While almonds roast, combine butter, sugar, and salt in a medium, microwave-safe bowl. Microwave one minute, stirring after 30 seconds. Stir in rosemary and ground red pepper. Add roasted almonds and toss until almonds are well coated.
  4. Spread coated almonds in a single layer on a baking sheet. Bake 5 to 7 minutes or until almonds are toasted and fragrant, stirring occasionally.