Rosemary and Garlic Infused Oven Roasted Almonds

I get so many compliments on these almonds, and they're fun and simple to make. I leave most of the garlic and rosemary leaves in with the almonds. They add color and taste delicious, too. Salt the almonds to taste. Store in a resealable bag or airtight container. Delicious paired with cheeses or all on their own. I always leave a small dish of them out for snacking and find myself having to refill it often.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 182 Calories

Ingredients

• 4 cloves garlic, crushed
• 1 cup olive oil
• sea salt to taste
• ¼ teaspoon red pepper flakes, or more to taste
• 4 sprigs fresh rosemary, leaves stripped
• 1 pound raw almonds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Spread almonds on a baking sheet.

Step 3

Bake in the preheated oven until almonds are golden brown and fragrant, 15 to 20 minutes. The nuts will continue to cook after removing from oven. Transfer hot almonds to a wide-bottomed glass or stainless steel bowl.

Step 4

Heat olive oil, garlic, rosemary leaves, red pepper flakes, and sea salt in a saucepan over low heat, just before almonds are out of the oven. Mash the garlic and rosemary in the hot oil to release flavor. Pour hot oil mixture over almonds; stir almonds every 5 to 10 minutes until completely cooled.

Step 5

Drain oil from the almonds; transfer almonds to a paper towel-lined plate. The almonds will still be shiny and oily to the touch.