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Rosemary-Tamari Roasted Almonds
Crispy, salty, and deeply savory, these roasted almonds hit all the right snack cravings. You'll toss raw nuts with fresh rosemary, a splash of tamari, and olive oil before baking them low and slow. This gentle heat toasts the almonds perfectly without burning the delicate herbs. A pinch of crushed red pepper brings just enough warmth to balance the earthy flavors. They're exactly what you want on a party spread or stashed in the pantry for afternoon grazing.
Equipment
- Oven
- Baking sheet
- Parchment paper
Ingredients
- 2 sprigs fresh rosemary , leaves stripped from the stem
- 1½ cups (8 ounces/225g) raw almonds
- ½ teaspoon tamari
- 1 tablespoon olive oil
- ½ teaspoon crushed red pepper or ichimi ( Japanese red pepper) (optional)
- ¾ teaspoon kosher salt , or more to taste
Instructions
- 1Preheat the oven to 300°F (149°C). Line a sheet pan with parchment paper or a silicone baking mat.
- 2Gently rub the fresh rosemary leaves between your fingers, then place them into a medium mixing bowl. This simple step helps release their natural oils for maximum flavor.
- 3Add the raw almonds, tamari, olive oil, crushed red pepper, and kosher salt to the bowl. Toss everything together until the nuts are evenly coated.
- 4Spread the coated almonds in a single layer on the prepared baking sheet. Roast for about 20 minutes, stirring halfway through, until they become fragrant and lightly toasted.
- 5Remove the pan from the oven and let the nuts rest for a minute. Taste one carefully and toss with a little extra salt if needed before serving warm or letting them cool completely.
Notes
- Storage: Keep the completely cooled almonds in an airtight container at room temperature for up to 1 week.
- Make ahead: These are fantastic to prep a few days before a gathering, as the flavors continue to meld as they sit.
- Swap: If you don't want any heat, simply omit the crushed red pepper.
