Select Page

Rosemary Sea Salt Almonds. These are dangerous. I seriously can only have them around the house every once and awhile, because I literally eat ALL of them. We first made these for a wine tasting party we hosted awhile back and they were such a huge hit. I wasn’t the only one who couldn’t stop eating them. They are perfect for setting out prior to dinner as a light snack or the perfect addition to an amazing charcuterie board. The best part is again, I can even make them. It’s another quick and easy throw together recipe!

Here’s what we are working with:

Agave, Sea Salt, Cayenne Pepper, Olive Oil, Fresh Rosemary, Raw Almonds

Alright, let’s get started. Preheat the oven to 350 degrees. Grab a larger sauteing pan and heat 1 Tablespoon of Olive Oil over medium heat. Next, add 1 Tablespoon of chopped fresh Rosemary. Saute for about a minute, then add 2 cups of Raw Almonds. Keeping on medium heat, stir the Olive Oil and fresh Rosemary covering the Almonds. After they are all coated, remove the pan from heat. Add 1 Tablespoon of Blue Agave, 1/4 Teaspoon of Cayenne and 1/2 Tablespoon of Sea Salt on top of the almonds. Mix until the Almonds are completely coated. Lastly, dump the almonds onto a baking sheet making sure they are not resting on top of each other. Bake for 20 minutes. Stir them about halfway through the cook time. After the 20 minutes, remove from the baking sheet and let them cool so they get nice and crunchy.

To serve, place on a serving dish of your choice and garnish with a stem of Rosemary to make it look pretty and of course one or two extra sprinkles of salt! Done! Side note, I think they are even better the next day, so plan ahead. Oh and good luck eating just one!

Until next time!