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Rosemary roasted almonds

Serves: 10
Prep: 15 mins
Cook: 15-20 mins

    Rosemary and almonds make a delicious combo roasted together and spiced - and they're a great source of calcium.


    • 1 tbs fresh rosemary, finely chopped
    • 1 tbs extra-virgin olive oil
    • 3/4 tsp chilli powder
    • 3/4 tsp salt
    • 1/4 tsp ground black pepper
    • 2 cups (320g) whole raw almonds


    • Preheat oven to 180°C. Line a baking tray with aluminum foil.
    • Combine all ingredients in a bowl; toss to coat. Arrange nut mixture in a single layer on the baking tray.
    • Bake at 180°C for 15-20 minutes or until lightly toasted.
    • Cool to room temperature. Store in airtight container for up to 2 months.


    • Use peanuts, hazelnuts or even walnuts as an alternative to the almonds.
    • Increase the chilli powder for extra spice.

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