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Rosemary-Tamari Roasted Almonds
These savory roasted almonds are tossed with fresh rosemary, tamari, and olive oil for a deeply flavorful snack. Baking them at a low temperature ensures a perfectly crisp texture without burning the herbs. A hint of crushed red pepper adds a gentle heat that balances the salty, earthy notes. They are ideal for setting out at parties or keeping on hand for afternoon grazing.
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
- 1Gather your equipment by setting out a large sheet pan and a piece of parchment paper or a silicone baking mat.
- 2Preheat the oven to 300°F (149°C) and line the sheet pan with the parchment paper or baking mat.
- 3Gently rub the fresh rosemary leaves between your fingers to release their natural oils and aroma, then place them into a medium mixing bowl.
- 4Place the raw almonds, tamari, olive oil, crushed red pepper, and kosher salt into the bowl with the rosemary. Toss everything together until the nuts are evenly coated.
- 5Spread the coated almonds in an even layer on the prepared baking sheet. Roast for about 20 minutes, stirring halfway through, until they become fragrant and lightly toasted.
- 6Take the pan out of the oven and let the nuts rest for a minute. Taste one and toss with a little extra salt if needed.
- 7Serve the almonds warm right away, or let them cool completely before transferring to an airtight container to store at room temperature for up to a week.
- 8Arrange the finished almonds on a serving platter or in a bowl, optionally pairing them with other snacks like trail mix or kale chips.