Rosemary and Sea Salt Roasted Almonds for #AppetizerWeek

Welcome to Day #6 of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan , we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

rosemary sea salt roasted almonds

Rosemary and Sea Salt Roasted Almonds

I’m addicted to almonds and I don’t care who knows it. I eat them raw, make my own almond “milk” and I love (I do mean love) roasted almonds. The crunch and the flavor are something that I could enjoy all day and every day if that were good for me. These rosemary and sea salt roasted almonds are one of my favorite snacks/appetizers to serve all year round.

Last summer during a big family dinner, one of my sisters was saying how much they “loved” a food that we were eating.

My brother quickly interjected,”You might want to be careful about what you say you love to eat or it’s going to be the theme of every birthday and special occasion that we have for you! That would be like me saying that I love almonds and every birthday, every cake and every dinner that I’m at will be covered in everything almond,” and for the last part he mimicked a high pitched voice, “We know how much you love almonds!

He was being funny and pointing out something that my family does. Once we know you like something, it becomes your own special “thing”. Because we care and our intentions are good. He is right though. :) We are totally like that. Now every time I make something almond themed the kiddos mimic Uncle Daniel. It still makes me laugh to think about that.

To accompany the almonds today, I have fresh rosemary from my garden. Rosemary is my favorite herb so it seemed fitting to include it in this recipe. The fragrance of rosemary reminds me of a Christmas tree and the piney flavor is hard for me to resist. If you really really like rosemary, you can add the chopped rosemary in the recipe. If you are on the fence about it, just roast it with the sprigs and the flavor will be much more subtle.

For unexpected guests or for game day, you can roast these up in very little time and with very few ingredients. I like to serve them warm, but you can always cool yours down completely if that is what you prefer.

How much do you love almonds?

rosemary sea salt roasted almonds

Visit all the other Appetizer Week participants for more dishes for the Big Game:

appetizer eek cookbook giveaway 1appetizer week cookbook giveaway 2

Today’s giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.

List of cookbooks up for grabs for #AppetizerWeek, one winner takes ALL:

Vegan Slow Cooking for Two or Just For You by Kathy Hester

The Great Vegan Bean Book by Kathy Hester

The Vegan Slow Cooker by Kathy Hester

The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi

Easy as Pie Pops: Small on Size and Huge on Flavor and Fun by Andrea Smetona

Stuffed The Ultimate Comfort Food Cookbook: Taking Your Favorite Foods and Stuffing Them to Make New, Different and Delicious Meals by Dan Whalen

Baking by Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King

Bake and Destroy: Good Food for Bad Vegans by Natalie Slater

Stealth Health Lunches Kids Love: Irresistible and Nutritious Gluten-Free Sandwiches, Wraps and Other Easy Eats by Tracy Griffith

Scoop Adventures: The Best Ice Cream of the 50 States: Make the Real Recipes from the Greatest Ice Cream Parlors in the Country by Lindsay Clendaniel

Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster

Vegan Food Gifts by Joni Marie Newman

Whole Grain Vegan Baking by Celine Steen

Great Gluten-Free Vegan Eats From Around the World by Allyson Kramer

The Flavorful Kitchen Cookbook by Molly Krause

500 Paleo Recipes by Dana Carpenter

Paleo Sweets and Treats by Heather Connell

Fire in my Belly by Kevin Gillespie

Latin American Street Food by Sandra Gutierrez

Eat your Vegetables by Joe Yonan

Cooking Slow by Andy Schloss

***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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rosemary sea salt roasted almonds

Rosemary & Sea Salt Roasted Almonds
Prep time

Cook time

Total time


Roasted almonds are a perfect snack!
Recipe type: Appetizer, Snack
Serves: 6-8

  • 1 pound of raw almonds
  • ½ tsp. salt, or more if you prefer
  • ½ tsp. freshly ground pepper, or more if you prefer
  • 2½ tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tbsp. finely chopped rosemary
  • two sprigs of rosemary
  • 2 tbsp. olive oil

  1. Preheat your oven to 350 degrees F.
  2. In a small bowl combine salt, pepper, onion powder, garlic powder and chopped rosemary.
  3. In a medium sized bowl, add almonds, spices and olive oil. Mix together until thoroughly combined.
  4. Lay seasoned almonds on a baking sheet with sprigs of rosemary.
  5. Bake for 5 minutes, then mix almonds using a spatula taking care to fold in the sprigs of rosemary.
  6. Bake for another 5 minutes and mix again. Repeat two more times to equal 20 minutes total roasting time. You can roast for additional 5 minute time segments if you want your almonds even more crunchy. Baking time may vary slightly for everyone.
  7. Allow to cool before serving.


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  1. Patty HPatty H01-25-2014

    Can’t wait to try this. Sounds similar to Trader Joe’s Marconi almonds with rosemary. And my favorite all time favorite go to cook book has to be the classic Better Homes and Gardens.

  2. RavieNomNomsRavieNomNoms01-27-2014

    I made these just the other day! Didn’t see this recipe though haha. Looks great!

    • Dionne BaldwinDionne Baldwin01-27-2014

      Thank you! I think I would love anything with rosemary but almonds are totally a bonus. :)

  3. Liz BergLiz Berg01-28-2014

    Your almonds look terrific, Dionne!!! Simple and irresistible!!

  4. I love almonds, too. I can see myself parked in front of that bowl, eating handful after handful.

    • Dionne BaldwinDionne Baldwin01-29-2014

      Heehee I’d be right next to you and doing the same! Soooo good.

  5. I freaking love almonds. My son goes nuts for them. He really likes tamari ones. I totally need to test these out next time he comes down. They are so gorgeous. I’m so glad you joined us this week. I love working with you any chance I get. So happy we did this. xx

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