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.