Thank you so much to California Almonds for sponsoring this post! As always, all opinions are my own.
How excited am I about these Rosemary and Honey Roasted Almonds?! VERY. Seriously, this may be my new favorite snack. Savory, sweet, totally addictive, and a healthy way to get a huge nutritional punch in the middle of the day.
Here’s a fun fact: did you know that February is Almond month? And that February 16 was Almond day? (oh… and it was also my birthday!). As if you need an excuse for making this delicious snack.
Almonds are one of those near perfect whole foods. Like eggs. Or avocados. A lovely little morsel straight from nature that packs a huge nutritional punch. Only a handful of almonds can satiate you between meals since they’re packed with healthy fats, protein, and fiber.
I love almonds plain- they’re so crunchy and I love how they have an almost sweet flavor, which can help stave off any cravings for sugary treats. But when you roast almonds with just a touch of honey and brown sugar, and with rosemary and sea salt… oh boy. THAT is a treat, and since there is so little sugar in the whole batch, it’s still very healthy for you.
I’ve been trying to be better about eating healthy snacks. If you read my blog, you know that I recently had my first baby. I’m breastfeeding her, which is making me STARVING all the time. I’ve never known such hunger.
And when it strikes, I grab the first thing I can put my hands on. I feel much better knowing that I can easily grab a bunch of these almonds rather than potato chips or pretzels! I want all those healthy fats going straight to my baby (Which they are– the fats in breast milk change depending on the kinds you eat! Cool, huh?).
Making these roasted almonds is a cinch. Just mix together whole almonds with brown sugar, honey, dried (or fresh) rosemary, sea salt, and melted butter. Roast on a parchment covered rimmed baking sheet at 375 for about 20 minutes, stirring occasionally, and allow to cool. That’s it! They couldn’t be easier.
For more rosemary goodness, try these rosemary greyhound cocktails. And for a sweeter roasted nut recipe, try these salted cinnamon candied walnuts and these sweet and spicy roasted nuts.
Recipe for Rosemary and Honey Roasted Almonds below. Enjoy!
Rosemary and Honey Roasted Almonds
Equipment
Ingredients
- 2 cups whole raw almonds
- 1 tablespoon butter melted
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon dried rosemary or 2 tablespoons fresh
- 1 teaspoon sea salt plus more if needed
Instructions
- Preheat oven to 350 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Mix all ingredients together in a bowl and spread out evenly on prepared baking sheet.
- Roast for 15-20 minutes, stirring twice throughout cooking. Make sure you check on them at around 8-10 minutes to make sure they aren't browning too quickly. Nuts can go quickly from lightly toasted to burned, so do keep an eye on them!
- Allow to cool for at least 10 minutes before eating, stirring occasionally as they cool. If nuts stick together, just break apart.
- Sprinkle with more sea salt, if desired.
Notes
- Based on user feedback, I edited this recipe to reflect an oven temperature change from 375 degrees F to 350 degrees F, as 375 tended to result in the almonds being overcooked.
- Keep an eye on the almonds as they cook, especially if your oven runs hot. Over-roasted nuts tend to be bitter and not as tasty.
- Storage: Store in an airtight container at room temperature for a week- longer in the fridge.
- Make it vegan: substitute honey with 1 tablespoon maple syrup, agave sweetener, or white or more brown sugar.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Margaret Cooter
How big a handful does the nutrition info apply to?
Elizabeth Lindemann
The nutrition info is calculated based on the whole recipe divided into the amount of servings. This has 8 servings, and with 2 cups almonds, it would be for approximately 1/4 cup. Hope that helps!
Liz
I followed the directions as written and mine turned black as well. It almost seems like it needs to be cooked for half the time. My oven was not too hot either.
Elizabeth Lindemann
Hm, now that I’m looking at the recipe more closely I think this may be an issue with the almonds. I’m going to adjust the recipe to specify that RAW almonds should be used. Some almonds come roasted already, so it’s possible that if not using raw almonds, they will get overcooked. I’m also going to adjust the recipe to recommend checking on them at 10 minutes to make sure they aren’t browning too quickly. Thanks for bringing this to my attention, and sorry you had a frustrating experience!
Kalen
I didn’t use the brown sugar nor the parchment paper. Some did turn black, but still were tasty. Next time I’d reduce the roasting time by a couple minutes.
Elizabeth Lindemann
Glad you liked them! :-)
Susan
In a 375 degree oven, I found that the brown sugar burned and turned black. Anyone else?
Elizabeth
Hm, that’s weird! It’s never happened to me before. The only thing I can think of is that it was too hot- either your oven runs very hot or the rack was placed high up in the oven. Or maybe the brown sugar was dried out or something? If it’s not the oven, maybe buy a new thing of brown sugar and hope it doesn’t happen again. Sorry I can’t be more help!
Andy
These are amazing! Fast, easy, and tasty.
Elizabeth
So happy you liked them! They’re one of my favorites!