Emerald Toasted Almond (Printable)

Golden, herb-seasoned almonds with lemon zest and rosemary

# What You’ll Need:

→ Nuts

01 - 1 cup raw whole almonds

→ Seasoning

02 - 1 tablespoon olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon dried rosemary, finely chopped
05 - ¼ teaspoon garlic powder
06 - ⅛ teaspoon ground black pepper
07 - Zest of ½ lemon (optional)

# How-To Steps:

01 - Preheat oven to 350°F.
02 - In a mixing bowl, toss almonds with olive oil, sea salt, rosemary, garlic powder, black pepper, and lemon zest if using until evenly coated.
03 - Spread the almonds in a single layer on a baking sheet lined with parchment paper.
04 - Toast in the oven for 10-12 minutes, stirring once halfway through, until golden and fragrant.
05 - Remove from oven and let cool completely before serving. Store in an airtight container.

# Expert Advice:

01 -
  • The way rosemary and lemon zest make basic almonds taste like something from a fancy tasting menu
  • How something so simple becomes the thing guests cant stop eating
02 -
  • I learned the hard way that almonds continue cooking after you pull them from the oven, so take them out when they look slightly lighter than your target color
  • The stirring halfway through is nonnegotiable—skipping it gives you uneven toasting and some sadly pale nuts
03 -
  • Listen for the first faint crackling sound after 8 minutes—that means the natural oils are activating and they are close to done
  • If you want to double the recipe, use two separate baking sheets instead of crowding one

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