Bake / Rosemary Almonds

My sister, Missy, began making these Rosemary Almonds a few years ago and they became an instant family favorite. Like so many other great recipes, they’re mostly made for special occasions, and yet whenever I have them, I wonder why I don’t make a batch once a week. They’re the perfect make-ahead appetizer that you can simply dump into a white bowl and they automatically look gorgeous. Missy’s been known to gift them for Christmas and birthdays, which I’ve quickly caught on to since all it takes is a mason jar and some twine to transform some nuts into a pretty present.

While rosemary is the dominant flavor, the cayenne definitely adds some unexpected kick. Honey and coconut oil make them just sweet enough to be slightly addictive. My son, Simon, calls them “spicy nuts,” which is fine by me since that means one less snack I have to share.


2 1/2 cups raw almonds
1 tablespoon melted coconut oil
2 tablespoons finely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons organic raw honey
2 teaspoons sea salt


Preheat oven to 375 degrees. Place almonds on a parchment-lined baking sheet and bake for about 10 minutes, or until they are warmed through. Meanwhile, combine the remaining ingredients in a large bowl. Toss the warm nuts with the rosemary mixture until they are completely coated, then dump back onto the baking sheet to cool.


Aren’t they lovely?

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