Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
2 cups (serving size: about 2 tablespoons)

Fresh rosemary gives wonderful fragrance and flavor to this roasted almond recipe, and chili powder provides just the right amount of spiciness. Serve to party guests or as an everyday snack.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Combine all ingredients in a medium bowl; toss to coat. Arrange nut mixture in a single layer on a baking sheet lined with foil. Bake at 325° for 20 minutes or until lightly toasted. Cool to room temperature.

Ratings & Reviews

KRFoodie's Review

mjmmjk
September 25, 2011
These are my absolute favorite snack! There are a couple of things that I do a little differently which I have found to work better. I use dried rosemary instead of fresh, it seems to stand up to the roasting better and has more flavor in the end. Also, before adding all of the ingredients to the almonds, I add one frothed egg white to the almonds to create the "glue" to help everything stick to them. This step makes all the difference!! Because of this, they need to be roasted for an additional 2-3 minutes, so 22-23 minutes total. I hope you enjoy these as much as we do!!

Newlyvegan

nwilker
June 26, 2017
I made this with coconut oil; and also I used sambal oelek instead of chili powder: found it very likeable. I would just add more rosemary. I would check it at about 15 minutes -- 20 minutes made mine a little too done. Nice recipe.

PrimeSuspect's Review

Jot
January 13, 2013
N/A

mommathomas6's Review

KRFoodie
September 09, 2009
Love to try recipes with nuts and almonds are my favorite. These are fantastic! I thought it might be too much rosemary but not at all, my daughter thought it could use a little more. Will make these for parties anytime!!

skspillman's Review

Newlyvegan
September 25, 2009
Made these the other night for a pre-dinner snack and they went over well. The recipe was super-easy to prepare with on-hand ingredients. I'm storing mine in a Rubbermaid container--they're great for packing in lunches or quick snacking. I used dried rosemary instead of fresh, and I think next time I will try using fresh. I will make these again.

nwilker's Review

curlicarla
October 18, 2012
I found it just so so. Flavor was meh, i must have not done it the way the others did theirs.

JNBank's Review

DavidLovesFood
October 07, 2010
we loved this recipe. so easy and delicious. my toddler loved them too!

curlicarla's Review

skspillman
February 12, 2012
Can't wait to try!

mjmmjk's Review

erinslog
January 04, 2011
Made these as a snack for New Year's Eve, with coarse sea salt and they turned out great! Next time will add a little more rosemary.

DavidLovesFood's Review

mommathomas6
November 06, 2009
People loved this when I served it at a dinner party. Will definitely make this again.