Recipe: $3.35 | Per Serving: $0.37 | Yield: 1 cup / about 9 servings
Stovetop Rosemary Roasted Almonds are one of the easiest and most delicious things you can add to an appetizer tray or cheeseboard. They’re perfect for snacking and for bentos!
I love a cheeseboard, an appetizer tray, and a bento box – if you’ve been here any amount of time you probably know that. But I don’t get super into just a hunk of cheese by itself. I like mixing textures and flavors and temperatures, and these rosemary almonds are a perfect fit. Roasting almonds with rosemary builds layers of flavors that pair so well with a beautiful array of cheese and crudité.
Health Benefits of Roasting Almonds:
Almonds, like many other nuts, can actually be challenging for some people to digest. We know that soaking and sprouting can make a huge difference, but one simple solution is to lightly toast those almonds on the stovetop (or in the oven) to help soften the proteins and starches in the nut and reduce the phytate content.
So if you have any difficulty with raw almonds, try roasting them! (And also seek out a functional practitioner to see what’s up with your digestion!)
The best practice is to roast nuts yourself because we do know that roasting nuts releases some of their oils, which can start to go rancid as they sit on a supermarket shelf or on a non-refrigerated transit truck. Depending on your personal health and biochemical make up, this may not really be an issue for you, but if you have the time and energy to do a little nut roasting, I recommend it!
How to make Stovetop Rosemary Almonds:
- First, you want to warm up your pan and your oil of choice. (I prefer ghee here, but avocado oil and olive oil work too.)
- Coat the almonds with oil then sprinkle with salt, pepper, and rosemary.
- Toast over medium-low heat for about 8-10 minutes, or until you start to see color but before things get too dark.
- That’s it!
This recipe is extremely straightforward, but the flavor is top notch!
I hope you get a chance to spice up your charcuterie and crudité game with fancy-looking (but super easy) rosemary almonds! Enjoy!
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Stovetop Rosemary Roasted Almonds are the easies way to elevate your appetizer tray or bento box! They’re fast, delicious, can be made ahead, and, this recipe is one less thing to take up oven space.
- 1 Tablespoon oil or ghee
- 1 cup raw almonds
- 3/4 teaspoons fine sea salt
- 1 Tablespoon dried rosemary
- fresh ground pepper (optional)
- Warm the oil or ghee in a large skillet over medium heat.
- When hot (you can sprinkle in some water and it should sizzle a bit), add the almonds and stir to coat.
- At the remaining ingredients – salt, rosemary, and optional pepper – and stir to coat. Toast over low-medium heat for 5-10 minutes or until fragrant and toasted. Stir as needed to prevent burning.
I do not recommend multi-tasking when toasting nuts! This should only take about 10 minutes, so keep close watch on them. It is easy to take nuts from almost done to completely burnt in a matter of seconds!
- Category: snack, appetizer
- Method: stovetop
- Cuisine: American
Keywords: roasted almonds, rosemary almonds, stovetop almonds, stovetop roasted nuts