Uncle Larry Adventures

Italian Classics · Sicily

More italian antipasti recipes

Rosemary Roasted Almonds

Whole almonds tossed with olive oil, chopped rosemary and salt, then oven-roasted until deeply toasted. The classic salty bowl that sits next to a spritz.

Last updated

Rosemary Roasted Almonds

Salty, toasty nuts for the aperitivo bowl

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

Whole almonds tossed with olive oil, chopped rosemary and salt, then oven-roasted until deeply toasted. The classic salty bowl that sits next to a spritz.

Prep
5 min
Cook
15 min
Total
20 min
Serves
8 servings

Ingredients

8 servings
  • 2 cups raw whole almonds
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon flaky salt, plus more to finish
  • Zest of ½ lemon (optional)
View list

Instructions

  1. 01

    Heat the oven. Heat the oven to 350°F / 175°C.

  2. 02

    Coat. Toss the almonds with the oil, half the rosemary and the salt on a sheet pan in one layer.

  3. 03

    Roast. Roast 12–15 minutes, shaking once, until fragrant and tan inside when you bite one.

  4. 04

    Finish. Toss while hot with the rest of the rosemary, the lemon zest and a little more salt. Cool before serving — they crisp as they cool.

Larry’s rule: Taste one at 10 minutes and break it open. Nuts go from toasted to burnt in about a minute.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Rosemary Roasted Almonds

What it is

Rosemary Roasted Almonds is a antipasti recipe rooted in Sicily's bold balance of savory, sweet and bright flavors. This version makes 8 servings in 20 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: heat the oven, then coat, then roast. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups raw whole almonds — supports the dish's balance, texture and regional character.
  • 1 tablespoon extra-virgin olive oil — builds the savory foundation and carries flavor through the dish.
  • 1 tablespoon finely chopped fresh rosemary — supports the dish's balance, texture and regional character.
  • 1 teaspoon flaky salt, plus more to finish — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Did you make this?

Rate Rosemary Roasted Almonds — real votes from real cooks only.

Be the first to rate it.

Questions Larry gets asked

How long does rosemary roasted almonds take to make?
About 20 min start to finish — roughly 5 min of prep and 15 min of cooking. That yields 8 servings.
What do you need to make rosemary roasted almonds?
5 ingredients, starting with 2 cups raw whole almonds, 1 tablespoon extra-virgin olive oil, 1 tablespoon finely chopped fresh rosemary. The full list with quantities is on this page.
How do you start rosemary roasted almonds?
Heat the oven: Heat the oven to 350°F / 175°C.
How do you know when rosemary roasted almonds is done?
Finish. Toss while hot with the rest of the rosemary, the lemon zest and a little more salt. Cool before serving — they crisp as they cool.
What is the most common mistake with rosemary roasted almonds?
Taste one at 10 minutes and break it open. Nuts go from toasted to burnt in about a minute.
Can you make rosemary roasted almonds ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

Share or cite this recipe

Free to use with credit and a link back. Quote up to 100 words, or embed the recipe card below.

Credit “Uncle Larry Adventures” and link to this recipe page.

Citation

“Rosemary Roasted Almonds” — Uncle Larry Adventures, https://unclelarryadventures.com/recipes/mandorle-tostate-al-rosmarino

Link (HTML)

<a href="https://unclelarryadventures.com/recipes/mandorle-tostate-al-rosmarino">Rosemary Roasted Almonds recipe from Uncle Larry Adventures</a>

Embed recipe card

<iframe src="https://unclelarryadventures.com/embed/recipe/mandorle-tostate-al-rosmarino" title="Rosemary Roasted Almonds — Uncle Larry Adventures" width="600" height="760" loading="lazy" style="width:100%;max-width:600px;border:0;"></iframe>
<p><a href="https://unclelarryadventures.com/recipes/mandorle-tostate-al-rosmarino">Rosemary Roasted Almonds recipe</a> by Uncle Larry Adventures</p>

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Outdoor Pizza Oven Sausage and Peppers Pizza

A light-topped sausage and peppers pie for a very hot gas, wood or pellet oven.

Try this recipe

New York-Style Pizza Dough

Bread-flour dough with a little oil and sugar for browning in a home oven.

Next watch

Scareface

A neon-lit mansion, a white suit, and a little friend made of pork and fennel — when the shooting starts, Larry says hello the only way he knows how: with a full string of sausage.

Quick answer

Why does my Italian sausage come out dry?

Dry sausage is overcooked sausage nine times out of ten — pull it at 160°F (71°C), not 175°F. The other causes are too-lean meat (you need 25 to 30 percent fat), piercing the casings, and cooking over high heat that renders the fat out before the middle is done.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.