Rosemary Roasted Almonds

Recently I was telling Emma about my bar snack turned homemade snack obsession, Rosemary Almonds. She suggested I share the recipe on the blog, but I was scared to because it's a simple recipe and I didn't want you guys to make fun of me. (So please don't. K? Thanks!) With that said, this IS my favorite snack recipe at the moment, so I'm excited to share it with you! If you like Rosemary as much as I do, I know you'll love it. I ordered these four times from a local bar, and I kept bugging Jeremy to go there for more until he was like, "Make them at home!" and I was like, "Ohhhh yeah. That sounds easy." Why didn't I think of that?

Almonds are, well, super boring, but these few ingredients are a complete game changer. It's like a makeover show where you're pretty sure they made the person look way worse in the "before" segment just so the reveal could be super dramatic. Yep, that's these almonds! From eww to wooooo in 15 minutes.

2 cups raw almonds (skin on)
1 tablespoon coconut oil (*or olive oil)
1 tablespoon rosemary, chopped
1 sprinkle garlic powder
1 teaspoon sea salt

Combine all ingredients in a bowl. Then place in a large, flat baking dish (I usually use a casserole dish). Make sure that your almonds are in a single layer for baking. Bake 15 minutes at 350°. I usually take them out and give them a stir about halfway through (because coconut oil is hard at first, stirring helps the oil to be evenly distributed). Let your almonds cool completely before enjoying them. They will be weird and chewy until they are cool.

*Note: I am using coconut oil because I'm doing Whole 30 at the moment. I don't really notice the flavor of coconut oil, but I've heard people say they don't like it. You can totally use olive oil instead.

Thanks for letting me share my super simple recipe. I have made them about five times recently and don't see myself stopping anytime soon.

If you make our recipes, please share photos with us on Instagram with #mybeautifulmess. We LOVE seeing what you guys make!

Cheers! xx. Elsie

Credits// Author and Photography: Elsie Larson. Photos edited with Imogen of The Folk Collection.