Rosemary Garlic Roasted Almonds
Published July 24, 2021 • Updated February 26, 2026
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Look no further for a delicious yet healthy alternative to your favorite salty snacks. These oven roasted almonds are infused with garlic and rosemary for a savory, satisfying crunch.
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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
Can I use other nuts instead of almonds for this recipe?
Absolutely! While almonds are the star of this recipe, you can substitute them with walnuts, cashews, or pecans for a different flavor profile. Just keep in mind that cooking times may vary based on the type of nut used.
What if I don't have fresh rosemary on hand?
No worries! You can use dried rosemary instead. Just make sure to use about 1 1/2 to 2 tablespoons, as dried herbs are more concentrated in flavor than fresh.
How should I store the roasted almonds after making them?
Store your roasted almonds in an airtight container at room temperature. They should stay fresh for about a week. For longer storage, you can keep them in the fridge for up to a month.
Can I adjust the seasoning to make the almonds spicier?
Definitely! Feel free to add a pinch of cayenne pepper or red pepper flakes to the mixture before roasting for an extra kick. Just adjust to your heat preference.
Are these roasted almonds suitable for a ketogenic diet?
Yes! These rosemary garlic roasted almonds are keto-friendly, as they are low in carbs and high in healthy fats, making them a perfect snack for anyone following a ketogenic diet.
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.
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.