Salted Almonds with Rosemary

Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

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  • ½ pound natural (unblanched) raw almonds
  • 2 or 3 rosemary sprigs
  • Sea salt
  • 1 tablespoon olive oil
  • pinch of pimentón (optional)


    Heat the oven to 400°F. Put the almonds in a shallow baking dish, sprinkle with 1 tablespoon water, and toss to moisten. Strip the rosemary leaves from the stems and add them. Add a generous pinch of sea salt and mix with your fingers to combine. Drizzle the almonds with the olive oil, toss once more, and spread in an even layer.

    Roast the almonds for 10 to 15 minutes, stirring occasionally for even browning. Take care not to get them too dark—check them frequently, since you don’t want them on the verge of burnt. The interior should be golden brown. Sprinkle with a little pimentón, if you wish. Serve warm or at room temperature.