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!
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5 from 1 vote

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!
Author Rebecca Lindamood

Ingredients

  • 4 cups whole out of the shell, raw almonds
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic peeled and minced or pressed
  • 1 teaspoon kosher or sea salt
  • 3/4 teaspoon whole dried rosemary crumbled between the fingers to break it into smaller pieces

Instructions

  • 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!
  • 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!