Rosemary Garlic Roasted Almonds
Published July 24, 2021 • Updated March 14, 2026
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These almonds get tossed with garlic, fresh rosemary, and a touch of sugar-free maple syrup, then slow-roasted until every bite tastes like something off a wine bar snack menu. I keep raw almonds in my pantry just for this.
I started making these rosemary garlic roasted almonds because I wanted a savory keto snack that didn’t come from a bag. What I ended up with is something three different readers have now compared to wine bar snacks, and I get it. The combination of garlic, fresh rosemary, and a low oven does something to plain almonds that you just can’t get from a store-bought tin.
The two-step roast is the whole technique here. You pre-roast the almonds bare at 300 degrees to get them golden and dry, then you bloom the rosemary and garlic in olive oil on the stovetop before tossing everything together. That blooming step is what separates these from every other seasoned almond I’ve made. The oil picks up both the garlic and rosemary before the almonds even go in, so you get this layered savory depth that coats every surface. Then the second roast at 200 degrees locks it all in.
The sugar-free maple syrup is doing something sneaky. It acts as the binder, not the flavor. Once the garlic and rosemary hit heat, you stop tasting sweet entirely. I’ve had readers message me confused because they expected sweetness and got pure savory instead. That’s exactly how it’s supposed to work.
I keep a batch on the counter most weeks. They’re the kind of low carb snack I can set out when people come over without explaining anything about how I eat. I’ve served them on a keto butter board alongside olives and cheese, set them out with keto hummus and keto tortilla chips, and packed a jar to bring to a friend’s house with smoked cream cheese. They fit everywhere.
One thing I want to flag: the garlic powder will smell strong right out of the oven. Almost medicinal. Don’t panic. It doesn’t fully integrate until the almonds cool to room temperature, and then it rounds out completely. I calibrated the 3/4 teaspoon specifically for room-temp eating. If you’re the type to snack straight off the pan, drop it to 1/2 teaspoon.
These store well too. An airtight container at room temperature keeps them fresh for about a month. I’ve frozen batches for up to three months and they hold up, though I prefer eating them before that point. They also make fantastic gifts if you pack them in a mason jar with a ribbon. People think you ordered them from some specialty shop.
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Ingredients
2 cups of raw almonds (not toasted) -
1 1/2 tablespoons olive oil
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1 1/2 tablespoons sugar free maple syrup
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1 1/2 - 2 tablespoons of finely chopped fresh rosemary or dried rosemary
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3/4 teaspoons garlic powder
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1/4 teaspoon salt, adjust to taste preferences
Step by Step Instructions
Step by Step Instructions
Roast the almonds
Preheat the oven to 300 degrees. Spread out almond onto a parchment lined baking tray. Roast the almonds for about 20 minutes or until golden brown. Save the pan and the parchment and lower the oven to 200 degrees.
Bloom spices
Add the olive oil, rosemary and garlic to a medium skillet and heat over medium heat. Stirring constantly blend the mixture until warm. (Make sure this doesn’t burn or brown.)
Seasoned almonds
Then add the almonds and salt to the pan and mix thoroughly. Mix in sugar free maple syrup until well coated.
Roasted seasoned almonds
Pour the roasted almonds back onto the parchment paper and pan. May sprinkle a tiny bit of seasonings on top before re-roasting. Put back into the oven (200 degrees) and roast for another 15 minutes. Let the almonds cool to room temperature and either serve or put in an airtight container. They will keep fresh for a couple of weeks. Makes 2 cups.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why does the garlic powder taste so strong right out of the oven?
I noticed this early on and it threw me too. The garlic powder doesn't fully integrate until the almonds cool to room temperature. Right out of the oven it can taste almost medicinal, but once they sit for 15-20 minutes it rounds out completely. I calibrated the 3/4 teaspoon measurement specifically for room-temp eating. If you like snacking on them warm, I'd drop it to 1/2 teaspoon.
Can I use fresh garlic cloves instead of garlic powder?
I've tested both and they each work. Fresh garlic gives you a more savory, layered flavor because the cloves bloom in the oil alongside the rosemary. I mince one or two cloves and let them heat a couple extra minutes before adding the almonds. The powder is faster and still tastes great, but if I have a garlic bulb on the counter, I go fresh every time.
Why are my almonds sticky after cooling?
I've had this happen when I pour the maple syrup instead of measuring it. It usually means the sugar-free maple syrup was a little heavy. Try using slightly less next time, closer to 1 tablespoon instead of 1 1/2. The stickiness doesn't affect the flavor at all, but if the texture bothers you, toss them back in the oven at 200 degrees for another 5-10 minutes to dry them out.
Can I make these on the stovetop without an oven?
I've done a stovetop-only version when I didn't want to heat the oven. Toast the almonds in a dry skillet over medium heat for about 8-10 minutes, shaking often, then add the oil, rosemary, and garlic to bloom right in the same pan. The result is good but not quite the same. The oven gives you a more even roast and the two-step method develops deeper flavor. Stovetop works in a pinch though.
Can I use an air fryer for this recipe?
I haven't dialed in the exact air fryer times yet, but the method translates. Air fry the plain almonds at 300 degrees for about 10-12 minutes, shaking halfway. Toss them with the bloomed oil mixture, then go back in for another 5-7 minutes at a lower temp. Watch them closely because air fryers run hot and almonds go from golden to burnt fast.
Are these good for gifting or making ahead for a party?
These are one of my go-to homemade gifts. I pack them in mason jars with a ribbon and people always think I ordered them from a specialty shop. They keep at room temperature for about a month, so I make them a week or two before an event without worrying about freshness. For parties, I set them out in a bowl next to salmon cucumber bites or a cheese board. They always disappear first.
Can I use other nuts instead of almonds?
I've made this same seasoning blend with pecans, walnuts, and cashews. Pecans are my second favorite because they soak up the rosemary oil really well. Walnuts work but they roast faster, so I pull them at about 15 minutes on the first round. Cashews get softer than almonds so the texture is different. Whatever nut you use, keep an eye on the first roast since timing varies.
What if I don't have fresh rosemary?
I use about 1 1/2 tablespoons of dried rosemary when I don't have fresh, since dried herbs are more concentrated. The blooming step still matters with dried rosemary because the oil pulls out the flavor the same way. I've made this with both and the fresh version is a little more fragrant, but dried still makes a solid batch.
Made a double batch last Sunday. Still pulling from the jar four days later, which I didn't expect for something that smells this good out of the oven.
Making a double batch for book club this weekend, do I need to adjust the roasting time at all or can I just spread them across two pans at 300?
Brought these to a spring dinner last weekend and the rosemary smell alone had everyone convinced I ordered them from some fancy snack company.
The rosemary is not subtle. I pack these in mason jars when I'm bringing them somewhere and get the exact same reaction.
These taste exactly like the rosemary almonds from a wine bar in my hometown that closed years ago. I stopped trying to recreate them. Should have started here sooner.
The smell of rosemary hit the skillet and I was back at this little wine bar I used to love. That's literally what they served as bar snacks. Didn't expect to find that in my own kitchen.
That's the rosemary hitting the hot oil. Blooms fast. Wine bar in a skillet is basically what I was going for.
Never made my own roasted nuts before, always just grab whatever's on the shelf, so I was a little unsure about the blooming step where you heat the olive oil with the rosemary and garlic before the almonds go in. The apartment smelled so good I almost didn't want to eat them, just wanted to keep cooking. I went heavy on the garlic powder by accident and they still came out totally fine. The sugar-free maple syrup gives them this subtle coating that goes more savory than sweet once everything roasts together, took me a minute to figure out what I was tasting. Cold week, working from home, bowl next to the laptop and somehow still gone by Thursday. Already have more almonds on the counter.
That savory shift is the whole thing. The maple syrup does the coating but once the garlic and rosemary hit heat, you stop tasting sweet entirely. I keep raw almonds in the pantry now just for this.
Yeah that explains it, I kept waiting for the sweet to show up and it just never did. Good to know it's supposed to work that way.
Made these on a Sunday when I needed a snack and had nothing but almonds. House smelled incredible from the rosemary and garlic, and for a first attempt at roasting nuts I was freaking impressed. Only thing: the garlic powder hit stronger than I expected (almost medicinal right out of the oven). Calmed down once they cooled, but I'd dial it back to 1/2 tsp next time. Going in the rotation regardless.
Garlic powder doesn't fully integrate until they cool, so that medicinal hit is normal. The 3/4 tsp is calibrated for room temp eating. 1/2 is a smart call if you're snacking straight from the pan.
Used fresh garlic instead of garlic powder and let it bloom with the rosemary in the oil a couple extra minutes before adding the almonds. Way more savory and layered. If you have a bulb on hand, it's worth it.
Yeah that makes sense. The oil picks up both the garlic and rosemary before the almonds go in so you get more depth. I use the powder mostly for speed but if I have a bulb on the counter I'd do it this way.
My almonds are still sticky should they be after process?
They might be a little sticky. You can always decrease the syrup.