Slow-Roasted Rosemary Garlic Almonds

My friend Lisette is a good person to befriend. She’s funny. She’s charming. She has exquisite taste and a generous laugh. And wherever she goes, she has snacks. Good snacks. She has bags of granola bars, homemade energy bars and her signature Slow Roasted Rosemary Garlic Roasted Almonds.

My children hover around Mrs. Heckathorn on field trips with their best “I’m starving!” faces on in the hopes that she’ll break out her stash of almonds and offer to share. Is it because I don’t bring food? Or they don’t like what I have? No. It’s just that a.) they love Mrs. Heckathorn and b.) they love those nuts. Big time.

Slow Roasted Rosemary Garlic Almonds are an easy, healthy snack for warm weather months.


Lisette slow roasts raw whole almonds (overnight!) in a very, very low temperature oven with just enough garlic, rosemary and salt to make them utterly habit-forming. The fragrant, piney rosemary flavour amps up the sweetness of the almonds. The garlic roasts down to a mellow, mild garlic presence and the salt. Well, what isn’t better with a little salt?

These nuts aren’t just delicious, they’re simple. Oh my goodness. You have no excuse (other than forgetfulness) not to have these on hand. The most work of the entire process is peeling and mincing or pressing a garlic clove. Slap ’em on a pan and let them slow-roast to pure savoury perfection while you snooze.

Slow Roasted Rosemary Garlic Almonds are an easy, healthy snack for warm weather months.

If you’re a little nervous about letting your oven go overnight (even at such a low temperature) you can use a dehydrator if your dehydrator has an adjustable thermostat. Just set it down around one hundred and seventy degrees Fahrenheit. Ta da!

Slow Roasted Rosemary Garlic Almonds are an easy, healthy snack for warm weather months.

Not only are they crave-able and simple, but they’re oh-so-good for you. In a one-ounce serving of almonds, you get a full twelve percent of your USRDA of protein with zero cholesterol, thirty five (35!) percent of your daily allowance of vitamin E, and about as much calcium as one-quarter cup of milk.

Make yourself nuts today! In a good way!

Cook’s Notes

  • It’s probably clear to you, but I’m going to go ahead and say it anyway in case you have those moments like I do where your brain blanks out. Please start this recipe with raw, unsalted almonds out of the shell.
  • Use a good quality extra virgin olive oil. What constitutes a good quality? It isn’t necessarily price. Just use one that you would like drizzled over bread or a salad. If you like the taste there, you’ll like it when it’s concentrated in the almonds.
  • I like a coarse salt for this because it’s my own personal preference. If you want your almonds a little more evenly coated, you can use popcorn salt which is a much finer grind. If you DO use popcorn salt, you may want to reduce the amount of salt you use to 3/4 teaspoon. Then again, if you like stuff salty, you may wish to keep it at the teaspoon level.
  • If you’re concerned about leaving your oven on overnight (even at such a very low temperature), and you own a dehydrator with an adjustable thermostat, you’re welcome to put the coated nuts on the dehydrator trays and let it go at 170°F overnight. Either way is delicious.

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5.0 from 2 reviews
Rosemary and Garlic Slow-Roasted Almonds
These fragrant and toasty rosemary garlic almonds slow-roast in an ultra low oven overnight (so as not to destroy all those good fats that almonds contain) while you sleep. When you wake, you are in possession of one ultimately sustaining and habit forming snack. Make yourself nuts today! In a good way!
  • 4 cups whole, raw almonds (out of the shell)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, peeled and minced or pressed
  • 1 teaspoon kosher or sea salt
  • ¾ teaspoon whole dried rosemary, crumbled between the fingers to break it into smaller pieces
  1. Toss all of the ingredients together in a mixing bowl until everything is evenly dispersed and the nuts are evenly coated with oil. Pour the nuts onto a rimmed baking sheet and spread them into a single layer. Put in a cold oven and set the temperature to 170°F or thereabouts. Roast overnight (or 8 hours) or until the oil is absorbed and the nuts appear matte. Remove from the oven, cool completely and transfer to a canning jar or another container with an airtight lid. The seasonings may fall off of the nuts. That's okay! Just transfer the seasoning to the jar as well!
  2. These are good for up to a month, kept tightly covered, at room temperature. I seriously doubt you'll be able to keep your hands (and mouth) off of them that long, though!

This post was originally published on May 31, 2012.


Slow-Roasted Rosemary Garlic Almonds are a simple, satisfying, healthy snack.


  1. KG says

    These sound delicious, and I’d love to try them with some other savory spices like basil and oregano, or maybe something sweet like cinnamon, cloves, and brown sugar. I’ll be up on calcium, too – I love milk and drink cups of it every day.

    • says

      Well, KG, you can drink my milk when my sister’s not around to do it for me. :-) And I think it would be tasty with sweets, but I’d switch out the extra virgin olive oil for something less assertive… But that might just be me.

  2. Gerilynne says

    I love this idea. I love that this is a very ship-able (is that even a word?) home baked treat to send to my husband when he deploys later this year. It’s healthy, portable and, let’s face it: cheap and easy to make. The fact that it won’t go stale in a short time is a big plus. Thank you for sharing it, and please thank your friend too.

    • says

      It’s a word now! You’re right on all counts. I will definitely thank Lisette for you if you’ll do a favour for me. Would you please thank your husband (on our behalf) for serving? Thank you to you, too, for your sacrifices as a military spouse. We are grateful for both of you!

      • Gerilynne says

        Thank you, Rebecca. I will be sure to relay your thanks – he’s actually away for a two week training exercise so I will tell him next time he calls. As for me, well, I thank you too. I never imagined I would be an Army spouse but now I can’t imagine life any other way.

        By the way, I think the other great thing about this snack is that it’s something he can easily share with his buddies (that is, if there’s any left!)

    • says

      I’m glad you like them, Jill. I happen to have a batch going now (in the day time, no less) because we ran out. That just isn’t right!

  3. Diane says

    I tried these the other day and have been in heaven ever since. I have shared them with friends and the first remark is ” mmmmmmmmm….the garlic… They are lovely. Thanks so much, i will be making my second batch this weekend.

  4. Rie says

    I am so looking forward to making these. I have spent this holiday weekend getting to “know” you Rebecca, and your wonderful recipes. I have a number of them planned. Have even gone on line to order the dried chii peppers to make your chorizo. I just made the Ranch dressing and am waiting for the flavors to mingle and get cozy before we enjoy it later today. I have a question for you. I have ALOT of fresh rosemary I’ve been growing. Is there any reason why you used dried instead of fresh? I would love to use up some of my bounty. What amount of fresh should I substitue, if you think I can? Thanks for making this fun weekend for me. I’ll be checking in daily now……

  5. Alyssa says

    I’m really interested in trying these, but I have to ask, is only one clove of garlic and 3/4 tsp of rosemary enough for 4 cups of almonds? It seems like so little, but I imagine the slow roasting helps them to absorb the flavor. But I wanted to check before I tried the recipe. Thank you!

    • says

      I think it’s just right without being overwhelming. If you want more garlic punch, you could go for more, but I like it this way (especially if I’m taking them on an excursion with the kids so I don’t kill the other mothers with my gaaaahhhhhlic breath.)

  6. says

    These sound amazing. I might actually convince some of my children to try them! Do you think I could make them with fresh Rosemary? I’m trying to use the herbs from my garden before I kill them…

  7. says

    Hi Rebecca, This comment isn’t about the almonds, because I’ve not made any…..they are a bit tricky to come by here in Ghana. That being said, I just recently made your Italian burgers with sundried tomato sauce and mozzarella steaks and pretzel buns. I’m addicted. Simple as that. Love, love, love the pretzel buns which made me think of pretzel bagels {which you have a lovely recipe for} which made me think of regular bagels……….which you DO NOT have a recipe for! That makes me very sad, because the recipes I tried before all turned out awful :( So if you have a go-to recipe for plain bagels, I’d be all ears! Thank you for being the absolute BEST food blogger on the planet!!!!

  8. Daina says

    I’ve made these a few times, and was unhappy that the garlic didn’t quite stick to the almonds (because I’m a garlic fiend!), so I added a sprinkle of garlic powder over the almonds in addition to the minced garlic in the recipe before they went into the oven. Either way, I SERIOUSLY have a hard time not eating the entire lot in one sitting – they are that yummy! Thanks for the recipe!


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