Name: Rosemary Sea Salt Roasted Almonds
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 cups raw almonds (not roasted or salted) Find these in most stores that have bulk bins.; 2.5 Tablespoons olive oil (or one egg white); 2 Tablespoons dried rosemary (I love the Spanish cracked rosemary from Penzey’s Spices.); 1 teaspoon fine sea salt; 2 tsp brown sugar; 2 dashes chipotle pepper or chili powder (optional-add more for extra spice); 1/2 tsp smoked paprika (optional)

Description

Rosemary Sea Salt Roasted Almonds are a great salty, smoky and slightly sweet snack recipe for your next lunchbox or party.

Ingredients

Scale

2 cups raw almonds (not roasted or salted) Find these in most stores that have bulk bins.
2.5 Tablespoons olive oil (or one egg white)
2 Tablespoons dried rosemary (I love the Spanish cracked rosemary from Penzey’s Spices.)
1 teaspoon fine sea salt
2 tsp brown sugar
2 dashes chipotle pepper or chili powder (optional-add more for extra spice)
1/2 tsp smoked paprika (optional)

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Instructions

Pre-heat oven to 325 degrees.
Line a cookie sheet with parchment paper.
In a small bowl, combine olive oil and brown sugar until sugar has dissolved. Add in the rosemary, sea salt, chipotle, and paprika.
Place the almonds into a bowl (preferably with a lid) and pour the oil and spices over them. Toss to coat the almonds evenly.
Pour coated almonds onto the parchment lined cookie sheet and spread out into a single layer.
Bake in the oven for 25-30 minutes, stirring halfway through the roasting process.
Allow to cool to room temperature and enjoy!
Store in an airtight container.

Notes

Makes 2 cups.
Gluten-free: These are gluten-free!
Vegetarian/Vegan: These are vegan!
Paleo: Leave out the brown sugar.